Vegetable Tagine

Name: Vegetable Tagine
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 garlic cloves, crushed; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 12 teaspoon ground turmeric; handful fresh basil, torn (or 1 tsp dried); 12 teaspoon cinnamon; 1 fresh red chili, deseeded and chopped; 1 lb of mixed seasonal vegetables, cut into large chunks; 2 tablespoons dried apricots, chopped; 1 teaspoon orange zest; 1 tablespoon orange juice; 1 (14 ounce) can chopped tomatoes; 34 cup vegetable stock; 1 (14 ounce) can chickpeas; 2 teaspoons tomato paste; sea salt and pepper

18 ingredients

11 steps

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
12 teaspoon ground turmeric
handful fresh basil, torn (or 1 tsp dried)
12 teaspoon cinnamon
1 fresh red chili, deseeded and chopped
1 lb of mixed seasonal vegetables, cut into large chunks
2 tablespoons dried apricots, chopped
1 teaspoon orange zest
1 tablespoon orange juice
1 (14 ounce) can chopped tomatoes
34 cup vegetable stock
1 (14 ounce) can chickpeas
2 teaspoons tomato paste
sea salt and pepper

Directions

1

Heat the olive oil in a large pot over medium heat.
2

Once the oil is hot add in the onion and cook until golden, watching it doesn't burn.
3

Add in the garlic, cumin, coriander, turmeric, dried basil (if using dried), cinnamon, chilli and orange zest.
4

Stir well.
5

Next, add in the apricots and vegetables.
6

Cover and cook on a very low heat for about 15 minutes or slightly soft.
7

Keep an eye on the vegetables to make sure they dont stick.
8

Stir in the tomatoes, stock, tomato paste, chickpeas and orange juice.
9

Simmer gently for about 40 minutes, stirring regularly to prevent sticking.
10

Season with salt and pepper.
11

Stir in the fresh basil if using at the end.