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7 Veg Tagine

27/02/2015 by Kate in Bowl Food, Recipes, Vegetarian, Winter 0

This winter warming recipe is adapted from Greg & Lucy Malouf’s amazing cookbook MALOUF. When I first made it I was worried the paprika would be overpowering but these root veggies can really take the flavours and so be bold. At this time of the year we need to nourish our digestion and vegetable stews are perfect; this kind of food gently gives us nutrition, so that we can absorb all of its goodness. The spices are good both for our digestion and metabolism and it’s a brilliant way to get plenty of veg into your day. This is a really hearty dish, but as it’s vegetarian it doesn’t take too long to make and is brilliant value. I have really fallen for it!

It looks like a lot of ingredients, all worth it and many of which are things that you can keep in your store cupboard, but feel free to mix and match your vegetables and spices.

Serves 6
2 medium carrots (peeled if non-organic), cut into wedges
1/2 butternut squash, peeled and cut into bite-size pieces
2 small turnips, cut into wedges
1 medium or 2 small parsnips, cut into thin wedges
1/2 medium celeriac, peeled and cut into bite-size pieces
1 aubergine, cut into 2cm dice
1 tbsp sweet paprika
1/2 tbsp ground ginger
1/2 tbsp chilli flakes 
1/2 tbsp ground cumin
1/2 tbsp ground coriander
seeds of 4 cardamom pods
1 clove garlic, crushed
freshly ground black pepper
flaky sea salt
juice of a lemon
100ml olive oil
1 tin chickpeas, drained 
500ml vegetable stock
1 tbsp tomato paste
1 medium courgette, cut into wedges
couscous and natural yoghurt to serve

Prepare all your vegetables. Preheat the oven to 200c / gas 6.

Mix all the spices, garlic, seasoning, lemon juice and olive oil in a bowl. Add all the vegetables except the courgettes and mix thoroughly.

Heat a a large casserole pot on the hob and add the vegetables so that they sauté for a few minutes. Now add the chickpeas, vegetable stock and tomato paste. Give a stir, cover and put in the oven for about 10 minutes. Add the courgettes and cook for another 20-30 minutes until the vegetables are cooked and the flavours have all infused.

Prepare your couscous and spoon into bowls. Ladle the tagine over the couscous and serve with a spoonful of natural yoghurt on top. If you have rosewater to hand, sprinkle a little over the top for a final flourish!

This recipe works really well in big batches that you can chill and then simply heat up later in the week.

 

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