Moroccan Style Vegetable Tagine


Moroccan Style Vegetable Tagine

2 cups kent pumpkin cut into 2 – 3 cm cubes skin on
2 large carrots peeled and cut into 2 cm rounds
1 red capsicum cut into 2 – 3 cm pieces
1 leek cut into 2 cm rounds
or any other seasonal veg eg zuchini, parsnip, swede, cauliflower
1 can chickpeas drained and rinsed
1 cup passata
¼ – ½ cup raisons depending on sweetness desired
¼ tsp cinnamon
¼ tsp all spice
¼ teaspoon nutmeg
½ tsp or more dried ginger
½ tsp or more cumin
½ tsp ras el hannout, optional
½ tsp hot paprika
1 tbsp ghee, butter or oil
¼ cup water in slow cooker, a bit more in tagine or saucepan

heat spices in oil or ghee till fragrant in tagine or if using slow cooker heat spices in a pot on stove before adding to slow cooker, add raisons then vegies and chick peas then top with passata and water. Put lid on tagine on low on stove top or slow cooker on high and cook undisturbed till carrots are soft, about 2 – 3 hours depending on temp. Gently stir in 1 tsp salt, and extra chilli flakes if desired and a little extra water if too dry.

Serve with quinoa, rice or just as is (or traditional couscous if you are doing wheat)

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