Vegetable Tagine

VEGETABLE TAGINE

Lots of vegetables and spices, the perfect combination to showcase the best of Moroccan cooking.

1 1/2 tbsp sunflower oil

1 onion, chopped

2 garlic cloves pressed

2 tbsp tomato paste

1/2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp salt

3/4 tsp freshly ground black pepper

1/4 tsp ground cinnamon

1/4 tsp ground coriander

1/4 tsp cayenne

1/4 tsp ground allspice

1/4 tsp ground cloves

2 1/2 cups vegetable broth

1/2 kg (1 lb) sweet potatoes cubed
1/2 kg (1 lb) butternut

1/2 kg (1 lb) courgettes cut into 1/2 cm rounds

6 medium carrots sliced into 1/2 cm rounds

50 g (2 oz) dried apricots

50 g (2 oz) raisins

1/2 cup chopped coriander

Salt and black pepper to taste

Fry onions in oil, add garlic and when onions are soft and brown, add tomato paste and spices, cook for few minutes more to mix all the flavours.
Add the vegetable broth. Bring it to the boil.
Add all the vegetables, apricot and raisins, reduce heat and cover.
Let the vegetables simmer for about 30 to 45 mn till vegetables are soft.
Add water if not soft enough. Or cook a bit longer, without a lid if still to watery. The vegetables should be wet but not watery.
Season with salt and white pepper.
Garnish with chopped parsley
Serve with couscous.

TIPS

* Use an empty spice bottle and make a Moroccan Spice bottle with all the spices to use for your next Moroccan dish.