Vegetarian Tagine

Name: Vegetarian Tagine
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: International
Ingredients: 1 small Onion; 1 tbsp Olive oil; 1 tsp Ground cumin; ½ tsp Ground coriander; ½ Fresh red chilli; Small piece Fresh root ginger; 350 - 400 g Pumpkin / Squash /Sweet potato; 2 medium / Handful Tomatoes / Cherry tomatoes; 2 tsp / 1 cube Vegetable bouillon powder / Veg stock; 400 ml Boiling water to make stock; ½ tsp Garam masala; To taste Salt and pepper (optional); ½ standard sized tin Chickpeas; 10 Dried apricots; ½ Lime (juice); Handful Fresh coriander

Love Baking Over a year ago 3,483 views

Prep: 5 mins

Cook: 25 mins

Serves: 2

Main Course

Ingredients

1 small Onion
1 tbsp Olive oil
1 tsp Ground cumin
½ tsp Ground coriander
½ Fresh red chilli
Small piece Fresh root ginger
350 - 400 g Pumpkin / Squash /Sweet potato
2 medium / Handful Tomatoes / Cherry tomatoes
2 tsp / 1 cube Vegetable bouillon powder / Veg stock
400 ml Boiling water to make stock
½ tsp Garam masala
To taste Salt and pepper (optional)
½ standard sized tin Chickpeas
10 Dried apricots
½ Lime (juice)
Handful Fresh coriander

Accompaniment

Description

A tasty, healthy veggie meal. Quick and easy to make.

Method

1
Peel and roughly chop the onion. Peel the pumpkin / squash / sweet potato and cut into chunks, about 2cm each. Roughly chop the tomatoes, or cut them in half if using cherry tomatoes. Put the oil in a saucepan / casserole dish over a medium heat, add onions and the ground cumin and ground coriander. Stir well and leave to cook for a few minutes until the onion starts to soften and the spices are fragrant (stir or put a lid on to avoid burning). Grate or finely chop the chilli and ginger, add to the pan and stir for about 1 minute. Add the vegetables and cook, stirring occasionally, for about about 5 minutes.
Make up the bouillon / stock, pour into the pan and stir in the Garam masala. Taste, and add a little salt and pepper if you think it needs it. Put the lid on the pan and leave to simmer for 8 - 10 minutes until the pumpkin / squash / sweet potato is tender, but not really soft. Drain and rinse the chickpeas and add with the apricots, then simmer for another 5 minutes. Add a little more water if you think it needs it. Add a squeeze of lime juice (to taste). Roughly chop the coriander and scatter over the top, to serve.
Serve with cous cous, or simply with crusty bread for dipping.