Vegetable Tagine

For a meat-free meal that wont leave you hungry, this hearty vegetable tagine recipe ticks all the boxes.

The ingredient of Vegetable Tagine

• 2 tbsp olive oil
• 1 onion chopped
• 2 garlic cloves crushed
• 1 tbsp grated ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 cinnamon quill
• 1kg pumpkin peeled cut into 2 5cm cubes
• 400g can chopped tomatoes
• 2 cups 500ml massel vegetable liquid stock
• 175g thin green beans topped
• 2 tbsp chopped mint
• 2 tbsp chopped coriander
• 2 tbsp honey
• couscous tossed with drained canned chickpeas and chopped red onion to serve

The Instruction of vegetable tagine

• heat the olive oil in a large deep frypan over medium heat cook the onion for 3 4 minutes or until softened add the crushed garlic and grated ginger to the pan and cook stirring for 30 seconds until fragrant add the ground cumin coriander paprika and cinnamon quill then stir for a further 1 minute until fragrant
• add the cubed pumpkin canned tomatoes and the vegetable stock and stir to combine season to taste with sea salt and freshly ground black pepper bring to the boil then reduce the heat to medium low and simmer the tagine for 12 15 minutes uncovered until the pumpkin is tender
• add the green beans and cook for a further 5 minutes until they are tender and bright green when ready to serve stir in the chopped mint coriander and honey serve in bowls with couscous

Nutritions of Vegetable Tagine

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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