Vegetable Tagine
This recipe is spicy but not hot and uses up leftover vegetables
This recipe is spicy but not hot, so great for an evening when it’s starting to get cold but you want summery colours and flavours.
It is also great for using up vegetables sitting waiting for inspiration in the fridge and includes JTS Fairtrade & Organic Chickpeas which provide the protein you need for a complete meal.
Traditionally served with couscous but this tagine is great with JTS Kilombero Brown Rice which will give a lovely nutty flavour.
Start by taking 100g of dried JTS chickpeas and soak them overnight in plenty of water. Put them in fresh water and boil for 20 to 30 minutes until they are soft but not falling apart.
Serves 4
Ingredients:
- 1 tbsp of olive or rapeseed oil
- 1 large onion
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Approximately 800g of mixed vegetables chopped into bite size pieces – carrots, butternut squash or sweet potato, aubergine, peppers, green beans or peas etc
- 400 ml Vegetable stock – cube or powder
- Tin of peeled plum tomatoes
- Fairtrade Organic Chickpeas cooked earlier
- Fresh coriander and mint leaves to garnish
- Slivered almonds as garnish (optional)
- Kilombero Brown Rice or cous cous
Method:
- Heat the oil in a large pan over a medium heat. Chop the onion and soften for about 5 minutes. Add your spices and make sure they are combined in the oil.
- Add the harder vegetables like carrots. Stir them through the spicy onions and then add the stock and tin of tomatoes.
- As the first harder vegetables start to cook, add the others. Add the cooked chickpeas and simmer for about 25 minutes or until all your vegetables are tender. (Leave vegetables like green beans until the end of cooking as they will only take a few minutes. If you put them in too early they lose their lovely green colour and flavour).
- As the tagine cooks, get your couscous or Kilombero Brown Rice ready following the packet instructions. Serve with a sprinkling of finely chopped coriander and mint leaves. Slivered almonds add a nutty crunch.
Thanks to Fair Trader Foodie Fiona for the recipe.
