Roasted Vegetable Moroccan Tagine
Ingredients
- Aubergine: 1, cut into 2cm chunks
- Carrots: 2, cut into quarters
- Pepper: 1, cut into quarters
- Sweet potato: 1, cut into 3cm chunks
- Garlic: 4 cloves, peel the skin but leave whole
- Broccoli: 1/2, cut into florets
- Onion: 1, roughly chopped
- Rosemary: 1/2 tsp
- Ground Cumin: 1/2 tsp
- Ground Coriander: 1/2 tsp
- Turmeric Powder: 1/2 tsp
- Chickpeas: 1 tin, drained
- Tinned Tomatoes: 1 tin
- Harissa Paste: 1 tsp
- Honey: 1 tsp (can use maple syrup instead)
- Stock Cube: 1
- Couscous: 200g (can serve with rice instead)
- Olive Oil
- Salt
Method
- Preheat the oven to 200°C (390°F, gas mark 6).
- Spread the aubergine, carrots, pepper and sweet potato across a large roasting tin. Drizzle with oil and sprinkle with salt and rosemary.
- Roast the vegetables for 20m or until lightly browned. Set aside once they're ready.
- Boil some water and make 240ml of stock. Mix in the chopped tomatoes, harissa paste, cumin, ground coriander, turmeric and honey. Set aside so the flavours can develop.
- Wait until the vegetables have been roasting for 15 minutes.
- Heat some olive oil in a large pan. Everything will eventually be added to this pan, so make sure it's big enough.
- Add the onions, garlic and broccoli to the pan and saute over a medium heat for 5-10 minutes, or until the garlic and onions are slightly browned.
- Add the roast vegetables and chickpeas to the pan.
- Cover the pan and simmer for 15-20 minutes.
- Cook the couscous, per packet instructions.
- Serve the tagine with a side of couscous.
Recipe Source