Vegetable Tagine

Updated: Dec 29, 2021

As mentioned in Day 41 of The Challenge



Vegetables stewed with prunes and warm (rather than hot) spices served over couscous. What better for a rainy autumn afternoon? Especially not knowing how well the friend coming to lunch tolerates spice...


Ingredients:

3 red onions, chopped

2 tomatoes , diced

3 carrots, chopped

Half a head of garlic, sliced

6 celery sticks, chopped

400g chickpeas

400ml vegetable broth

1/2 c tomato passata

100 g prunes, pitted and chopped (or apricots could work)

1 cinnamon stick

1/2 tsp ground cumin

2 tsp tandoori powder (I like the light heat and the warmth of this spice, but you can use paprika if you'd rather)

1 tsp of Aloha Spiced Cacao (or cocoa powder)

3 tsp urfa biber or chilli flakes

Salt and pepper to taste


1) Put a heavy oven proof dish in the oven without its lid, and heat to 180°C.

2) Chop your veg and add to the preheated dish. Add spices and stock, replace in the oven and allow to cook 1 - 1 1/4 hours until vegetables are almost tender (I like the carrots and celery to have a little bite left) and flavours have blended. Taste test and serve over couscous.


Super simple, tasty and easily adapted to different veg, chicken or different levels of spice. It diffuses a lovely smell through the house, and on a cold afternoon warms you from the inside.


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