Moroccan Vegetable Tagine

Ingredients

  • 300g sweet potatoes, peeled and cubed
  • 200g carrots, peeled and sliced
  • 200g swede, peeled and cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 400g tinned chopped tomatoes
  • 400g tinned chickpeas, drained and rinsed
  • 100g dried apricots, chopped
  • 600ml vegetable stock
  • olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • salt and pepper, to taste
  • fresh coriander, chopped, for garnish
  • almonds, toasted and slivered, for garnish

Method

  1. Prepare the Base: Heat the olive oil in a large pot or tagine over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.

  2. Spice It Up: Add the ground cumin, cinnamon, coriander, turmeric, and ginger to the onions, stirring well to coat. Cook for about 1 minute until fragrant.

  3. Add Vegetables: Add the sweet potatoes, carrots, and swede to the pot. Stir well to mix the spices through the vegetables.

  4. Simmer: Pour in the chopped tomatoes and vegetable stock. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 20 minutes, or until the vegetables start to soften.

  5. Add Chickpeas and Apricots: Stir in the chickpeas and dried apricots. Continue to cook for another 10 minutes, or until all the vegetables are tender.

  6. Season: Taste and adjust the seasoning with salt and pepper. If the tagine is too thick, add a little more stock or water to reach your desired consistency.

  7. Serve: Spoon the tagine into bowls over couscous or with flatbread on the side. Garnish with chopped fresh coriander and slivered almonds.