Winter Vegetable Tagine

Brighten up a winters day with a vibrant vegetable tagine. The slow, gentle cooking brings out the sweetness of golden root vegetables such as carrots and kumara, accentuated by the natural sweetness of apricots, dates and honey, with the nuttiness of chickpeas for protein. Add a spoonful of aromatic spices, such as saffron, ginger and turmeric and its like basking in warm rays of sunshine.

The ingredient of Winter Vegetable Tagine

• 1 tbsp olive oil
• 2 onions thinly sliced
• 2 large carrots peeled cut into 8cm lengths
• 1 large parsnip peeled cut into 8cm lengths
• 300g kumara peeled cut into 2cm pieces
• 300g butternut pumpkin peeled cut into 2cm pieces
• 2 tbsp tomato paste
• 1 2 tsp cayenne pepper
• 1 2 tsp ground saffron see notes
• 1 tsp ground ginger
• 1 tsp turmeric
• 2 cinnamon quills
• massel vegetable liquid stock or water to cover
• 400g canned chickpeas drained rinsed
• 2 3 cup 100g dried apricots
• 8 pitted dates
• 2 tbsp honey
• 2 tbsp chopped flat leaf parsley or coriander
• 1 2 cup 40g flaked almonds toasted
• harissa to serve optional
• couscous to serve

The Instruction of winter vegetable tagine

• heat oil in a large flameproof casserole over medium heat add onion and cook stirring for 5 minutes or until softened
• add carrot parsnip kumara pumpkin tomato paste cayenne saffron ginger turmeric and cinnamon quills pour in enough vegetable stock or water to just cover and bring to a gentle simmer cover and cook gently for 45 minutes
• add the chickpeas apricots dates and honey season then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy
• scatter with herbs and almonds serve with harissa and couscous if desired

Nutritions of Winter 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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