Morrocan Vegetable Tagine - easy one-pot recipe
Ingredients
- 1 TBSP rapeseed oil
- 1 large red onion peeled, roughly chopped
- 1 large sweet potato peeled, cubed
- 2 medium carrots peeled, chopped
- 1 red bell pepper washed, cored, chopped
- 1 yellow bell pepper washed, cored, chopped
- 1 large courgette ends removed, sliced
- 1.5" piece root ginger peeled, grated
- 500 mls tomato passata
- 1 TBSP ras-el-hanut seasoning
- 0.5 TBSP ground cumin
- 1 tin chickpeas rinsed, drained
- 400 mls vegetable stock
- 1 tbsp apple cider vinegar
- 60 g dates chopped small
- 2 cloves garlic peeled, crushed
Instructions
- Begin by adding the oil to a large pan which has a lid. Heat the oil then add the onion and cook on low heat with the lid secured for 5-7 mins until it begins to soften.
- Next, add the chopped sweet potato, carrot, bell peppers and courgette. Return the lid to the pan and leave to cook on a low heat for 10 minutes.
- After 10 minutes, add the root ginger and stir through, then add the tomato passata, ras-el-hanut and chickpeas.
- Next, stir through the vegetable stock, dates and apple cider vinegar, secure the lid and either leave to cook on the hob on a low heat for 40 minutes or place in the oven at 180 degrees C for 1 hour. Check all the vegetables are soft and the liquid has reduced.
- After required cooking time, remove the dish from the oven or hob and add the crushed garlic. Season to taste before serving.
Notes
I prefer to add the garlic at the end of the cooking process because it retains more of the flavour and the nutrition. If you do not like such a strong garlic flavour, either half the garlic or add to the cooking process when you add the vegetables.
Serve the tagine with rice, couscous or quinoa.
Add fresh parsley when serving if available.
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