Vegetable Tagine (vegan)

Serves 4

 

Ingredients

• 13 tbsp oil
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 1 red pepper, chopped
• 1 large carrot, chopped into chunks
• 1 medium aubergine, chopped into chunks
• 1 courgette, thickly sliced
• 100g (4oz) dried apricots, chopped
• 1 x 410g tin chickpeas, drained
• 1 x 700g jar or carton of passata
• 2 tsp cumin
• 2 tsp ginger
• 1 tsp cinnamon

Method

Note: I usually use dried chickpeas, which I soak overnight then boil for 1 hour. I have also added chopped beetroot which gives it a nice colour & flavour!
(The addition of a spoonful of Harrissa paste gives the tagine an authentic flavour – Geoff)

1. In a large saucepan, fry the onion in the oil for a few minutes until soft.
2. Add the garlic, pepper, carrot, aubergine & courgette and fry for around 5 minutes.
3. Add the spices and stir for a further few minutes. (If it needs some moisture, pour in a little of the passata)
4. Add the apricots, chick peas and passata. Mix well, cover and
5. simmer over a low heat for 45 minutes, stirring regularly, until vegetables are cooked.
6. Serve with cous cous or jacket potatoes.

From Sally (recipe taken from Viva's 'Martin Shaw Cooks Veggie)

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