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Vegetable tagine

Vegetable tagine

3
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
Escape to Morocco with a sensational mix of spiced vegetables. Chickpeas make this meat-free meal seriously satisfying.

Ingredients

Brown onion

1 large, finely chopped

Garlic

2 clove(s), crushed

Ground cumin

2 tsp

Ground coriander

1 tsp

Moroccan seasoning

3 tsp

Tomato paste

1 tbs

Canned diced tomatoes

400 g, (1 x 400g)

Vegetable stock

1 cup(s), (250ml)

Pumpkin

400 g, Japanese variety, coarsely chopped

Baby potatoes

400 g, (chat) halved

Zucchini

1 large, coarsely chopped

Yellow patty pan squash

6 individual, quartered

Green string beans

150 g, halved

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Harissa

1 tsp, paste

Fresh coriander

⅓ cup(s), coarsely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook brown onion, stirring, for 3–5 minutes or until softened. Add crushed garlic and spices and cook, stirring, for 1 minute or until fragrant.
  2. Add tomato paste, tomatoes, stock, pumpkin and potatoes and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes. Stir in zucchini, squash, beans and chickpeas and simmer, covered, for 12–15 minutes or until vegetables are tender. Gently stir in harissa paste and fresh coriander, then serve.

Notes

SERVING SUGGESTION: Couscous. Place 1 cup (200g) dried couscous in a medium bowl and pour over 1 cup (250ml) boiling water. Cover and stand for 3–5 minutes or until liquid is absorbed. Fluff with a fork to separate grains.

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