Odds-and-ends Veggie Tagine
Use your odds-and-ends veggies to make this delicious midweek meal that comes together in no time. It's great for feeding a group or freezing portions.
Substitutes:
- No aubergine? Try different vegetables for this tajine such as carrot, butternut squash, parsnips,
- No olive oil? Use coconut oil instead.
- No couscous? Serve with quinoa instead.
- No dried apricots? Try with pomegranate seeds instead.
- No mint? Use parsley or coriander instead.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
2 tbsp Olive oil
1 Aubergine
1 Courgette
½ Red pepper
1 Onion
1 Tomato
1 tsp Ground cinnamon
1 tsp Ground cumin
1 tsp Ground turmeric
1 tsp Smoked paprika
1 Can chickpeas (drained )
2 tbsp Tomato paste
1 tbsp Harissa paste (or to taste )
600 ml Vegetable stock
Salt & pepper
For serving:
170 g couscous
10 Dried apricots (chopped )
2 tbsp Flaked almonds
10 Mint leaves
Recipe:
- Chop your vegetables and slice the onion. Heat the oil in a saucepan or large frying pan and add all of your chopped vegetables. If using root vegetables, add them first and cook them for 10 minutes before adding other vegetables.
- Fry for 5 minutes before adding the spices, chickpeas, tomato paste, harissa and stock, along with the seasoning. Simmer for 25-30 minutes, uncovered.
- Meanwhile, add the couscous to a heatproof bowl, season with salt and pepper and cover with boiling water. The water should fully cover the couscous - as a guide it’s the same volume of liquid as the couscous itself. Cover the bowl with a plate and set aside to soak for 10 minutes. Then remove the plate and use a fork to fluff up the couscous. Stir in the chopped apricots and flaked almonds.
- Serve the couscous with the tagine, and scatter over some chopped mint leaves to finish. Enjoy!
