roasted vegetable chickpea tagine

roasted vegetable chickpea tagine

If you’re looking for a recipe to please a crowd, you can’t beat a tagine. Rich in spices, and the subtle sweetness of dried apricots, tagines have the perfect balance of flavour. I created this recipe as a simple way to make a big meal you could share with friends, or enjoy yourself and save leftovers for throughout the week. Traditionally, this dish is cooked in a tagine pot, however I wanted to make this recipe quicker and simpler. You just roast the vegetables first in a separate dish, and after that everything else just needs cooking on the stove in one large pan or wok! This way makes the recipe so simple to prepare, but doesn’t result in any loss of flavour. The perfect midweek meal or weekend dish!

 

roasted vegetable & chickpea tagine

serves about 6

ingredients

for the tagine:

1 aubergine (eggplant) (350g)

1 courgette (zucchini) (200g)

1 red pepper (150g)

1 sweet potato (200g)

2 tbsp oil

pinch salt + pepper

 

1 onion 125g

2 cloves garlic, crushed

5cm root ginger

1 tbsp ground cumin

1 400g can chickpeas, drained (about 1 cup)

2 400g tins chopped tomatoes (3 cups worth)

1 tsp chilli powder

1 tbsp smoked paprika

3 tbsp tagine or harissa paste

1 tbsp vegetable stock powder + 150ml boiled water

3/4 cup (60g) chopped dried apricots

 

for the cauliflower couscous (optional):

1 medium cauliflower

1 tbsp paprika

1 tbsp ground cumin

drizzle oil

salt and pepper, to taste

 

method

PREHEAT YOUR OVEN TO 230 C/ 482 F

1. Firstly, peel your sweet potato, then chop it, the aubergine, courgettes and red pepper into bitesized cubes. Pour them into a baking dish, then drizzle with the 2 tbsp oil and sprinkle with salt and pepper. Move into the oven and roast for about 25 minutes, or until soft and golden.
2. In the meantime, finely slice your onion. Add into a large pan or wok on a medium-high heat with a drizzle of oil. Fry for 3-4 minutes, stirring constantly, until golden. Then, add in the garlic and grate in your ginger, fry for 1-2 minutes, then add in the ground cumin and fry for a final 1 minute.
3. Next, mix together the vegetable stock and boiled water into a bowl or jug. Pour into the pan with the onions, along with the chopped tomatoes, chickpeas, harissa, paprika and chilli. Continue to cook for 5-10 minutes, or until the roasted vegetables have cooked.
4. When the vegetables have cooked, remove them from the oven, and add into  the pan with the other ingredients. Pour in the chopped apricots, and add salt and pepper to season. Stir all together and cook for a final 10-15 minutes, or until the flavours have developed and the sauce has thickened and reduced.
5. In the meanwhile, if you are going to, make the cauliflower couscous. Add the cauliflower and spices into a food processor, and blitz until the cauliflower has broken down into small, couscous sized pieces.
6. Line a baking tray with baking parchment, then pour the couscous on top. Evenly scatter the couscous, drizzle with about 1 or 2 tsp of oil, and top with salt and pepper. Place into the oven and cook for about 5-7 minutes, or until the couscous has become soft – it doesn’t take very long.
7. When the tagine has cooked, remove from the heat and serve.

 

Roasted Vegetable & Chickpea Tagine Roasted Vegetable & Chickpea Tagine Roasted Vegetable & Chickpea Tagine

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