Moroccan Vegetable Tagine
Be transported to Morocco with the wonderful colours and flavours of this vegetable tagine. A hearty stew of veggies, chickpeas and warm spices.
Servings: 6
Ingredients
- 1 tbsp Olive oil
- 1 red onion finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ¼ tsp ground cloves
- ½ tsp cinnamon
- ¼ tsp ground cardamon
- 3 garlic cloves crushed
- 1 tbsp tomato paste
- 1 eggplant trimmed and cut into 1cm cubes
- 1 capsicum diced into 2cm pieces
- 1 cup pumpkin peeled and cut into 1cm cubes
- ½ cauliflower head trimmed and cut into small florettes
- 1 zucchini diced into 2cm pieces
- 2 cups cooked chickpeas can use dries; soaked overnight and cooked or canned
- 400 g can crushed tomatoes
- 1 litre vegetable stock
To serve
- natural yoghurt
- chopped fresh herbs; coriander, mint & parsley
- lemon wedges
Instructions
- In a tagine, large heavy pot or dutch oven, heat olive oil over medium heat. Add onion and cook for a few minutes until translucent.
- Add garlic, spices and tomato paste. Keep stirring for a few seconds so the spices dont burn.
- Add the chopped vegetables. Season well with salt and pepper.
- Add the chickpeas, crushed tomatoes and stock and bring to the boil.
- Reduce to low and cook for 50 minutes until the vegetables are very tender.
- Serve in plates or bowls with a dollop of natural yoghurt, lemon wedges and a sprinkle of chopped parsley, coriander and mint.
Notes
Have you made this recipe? don't forget to tag me in your photos @mrsfoodiemumma using the hashtag #mrsfoodiemumma