A slow-cooked Tagine is one of Morocco’s most famous dishes, often made with lamb, chicken, or fish and vegetables. Here is a recipe that only uses vegetables, but the flavour is just as good. The secret is to keep the vegetables chunky, plus the vegetables can be your choice.
- 400g tin of chickpeas, rinsed and drained
- 1 red onion chopped
- 2 garlic cloves, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- 2 tbsp olive oil
- 1 preserved lemon quartered
- 1 red pepper, seeded and diced
- 1 aubergine, diced
- 1 courgette, diced
- 4 tomatoes, diced
- 250ml vegetable stock or water
- 1 tbsp harrisa paste
- 4 apricots diced
- salt and pepper to taste
- fresh parsley to finish
- Fry the onion and garlic in olive oil for 5 minutes or until soft.
- Add the spices and fry for a minute to cook through.
- Add all the vegetables and the preserved lemon, and cook for 10 minutes, coating the vegetables in the spices.
- Add the stock, harrisa paste, chickpeas and apricots to the pan.
- Season to taste.
- Bring to boil, pop a lid on and simmer for 25-30 minutes or until the vegetables are cooked.
- Garnish with parsley and serve with rice and toasted almond flakes.