This Moroccan vegetable tagine is great for a weekend dinner with friends. Gather around the fire and let your taste buds tingle with this autumn warmer. We’ve packed lots of vegetables into it including sweet potatoes and carrots which are rich in vitamin A, and peppers which are a great source of vitamin C. We’ve allowed it to simmer for over an hour so the spices enhance and liven up the dish.
Time 1 h 30
Drizzle of olive oil
1 red onion
1 sweet potato
1 red pepper
1 tin haricot beans (400g)
2 tins tomatoes (plum or chopped)
250ml vegetable stock
3 cloves garlic
Thumb size piece ginger
1 tbsp harissa paste
2 tsp cumin
2 tsp cinnamon
1 tsp turmeric
1/2 tsp chilli powder
Juice half a lemon
1 handful apricots or raisins
Handful parsley and mint
Pinch salt and pepper
Wholemeal couscous (4 tbsp dry couscous p/p)
- Heat the oil in a deep casserole dish or clay pot if you have one. Add the chopped onion and fry for 8 minutes or until soft
- Add the chopped garlic, ginger, spices and harissa paste, and fry for 2 minutes.
- Chop the aubergine, sweet potato, carrot and red pepper into small chunks and add to the dish with the tin tomatoes and stock. If using plum tomatoes, make sure you break them up in the tin or once in the dish.
- Bring the pan to a gentle simmer, add the lid and let it cook for 1 hour. Give the dish a stir a couple of times.
- When the hour is up, drain and rinse the haricot beans and add to the pan with the salt, pepper and half of the chopped parsley and mint. Cook for a further 15 minutes.
- Meanwhile, prepare the couscous. In a bowl add 4 tbsp of couscous per person and cover with an equal amount of water or just enough water to cover the couscous. Cover the bowl with a tea towel or cling film and leave for 5 minutes. After 5 minutes, fluff the couscous up with a fork and add a pinch of salt and pepper, and a sprinkle of mint and parsley.
- The tagine should now be a rich and thick consistency. If its too thick you could add a little water.
- Serve the tagine with couscous (or quinoa), toasted pitta breads and chopped parsley and mint.