Vegetarian tagine

Cooking Vegetarian Vegetarian tagine

With your daily recommended intake of vegies in one serve, this vegeratian dish is good for your hips and for your hip pocket.

Lables: High fibre Low kilojoule Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.
  2. Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.
  3. Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.
  4. Sprinkle tagine with coriander sprigs. Serve with couscous.

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1 tbsp Alfa One rice bran oil
1 medium brown onion, finely chopped
2 tsp Moroccan seasoning
1 cinnamon stick
3cm piece fresh ginger, grated
3 garlic cloves, crushed
1 medium carrot, halved, thickly sliced
650g butternut pumpkin, peeled, cut into 3cm cubes
1 1/2 cups Massel vegetable liquid stock
400g can crushed tomatoes
1/2 small cauliflower, cut into small florets
400g can chickpeas, drained, rinsed
1 medium zucchini, quartered, thickly sliced
1 tbsp honey
Fresh coriander sprigs and couscous, to serve

Adv

Autors
Preparation time
15
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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