Moroccan Vegetable Tagine
This recipe uses chickpeas and potatoes instead of meat, and is a great alternative to my recipe for Moroccan Lamb Tagine. It’s not too hot and has a really deep and mellow spiced and slightly sweet flavour. Very tasty and ideal for preparing in advance.
If you like the sound of this, then why not try out our lamb and chicken tagine recipes too?
Serves 2
- 1 medium onion, finely sliced
- 2-3 garlic cloves, crushed and roughly chopped
- 1 tsp turmeric
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 1 tsp cinnamon
- 1 tsp coriander seeds, crushed
- 1 medium chilli, seeds removed and sliced
- handful cherry tomatoes, or 3 chopped tomatoes
- 1 ½ tbsp grated ginger
- 1 tbsp tomato puree
- 2 cups chickpeas
- 3 medium potatoes, chopped
- ½ yellow pepper, chopped
- 2 tbsp sultanas or raisins
- 6-8 dried apricots
- vegetable stock
- 2-3 tsp cornflour
- olive oil
Pre-heat your oven to 200°C / 280°C Fan
Gently fry the onions in a little olive oil until glossy. Add the garlic and fry for a further 2-3 minutes.
Add all the spices and mix with the onions. Fry for 3-4 mintues, making sure it doesn’t burn.
Transfer everything to a large tagine or casserole and add the rest of the vegetables, chickpeas and dried fruit. Mix everything together.
Pour in enough stock to just cover everything. Place on the middle sheft of your oven and cook for 1 hour.
Mix 2 teaspoons of cornflour with a little cold water. Remove the tagine from the oven and stir in the cornflour. It’ll instantly thicken and make a nice sauce. You could add a further teaspoon of cornflour if you’d like it thicker.
Serve with flatbread or chunky bread for dipping.
Hungry for more? Try these!
-
Moroccan Lamb Tagine
-
Moroccan Chicken Tagine
-
Sweet & Sour Chicken (Cantonese Style)
-
Chunky vegetable and chorizo soup
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