A vegetable tagine to get the tastebuds tingling
It’s World Vegan Month in November and this tagine will have your taste buds tingling Ingredients
2 tbsp olive oil
2 red onions
3 cloves of garlic
3 large sweet potatoes 2 aubergines
2 courgettes Cinnamon stick
2 x 400g tin of tomatoes 1 tsp coriander seeds
1 tsp cumin seeds Good pinch of chilli flakes 1.5 litres vegetable stock 2 bay leaves
2 tsp ground ginger
2 tsp paprika
150g blanched almonds 200g dried apricots, halved
3 preserved lemons, quartered
Parsley to garnish
Preheat oven to 120˚C.
Peel the sweet potatoes and chop the courgette, aubergine and sweet potato into two inch chunks, roughly dice the onions and mince the garlic.
Heat the olive oil over a medium heat in a large, heavy-based casserole and fry the bay leaves and cinnamon stick for two minutes. Add the onions and garlic and soften for five minutes.
Add the chopped vegetables and soften for a further five minutes, add boiling vegetable stock.
When the sweet potatoes are tender, add the tinned tomatoes, coriander seeds, cumin, paprika, ginger, chilli flakes and season with salt and pepper.
Cover and place in pre-heated oven for 45 minutes.
After removing from the oven, return to medium heat and add almonds, apricots and preserved lemons, then cover and simmer for a further 15 minutes.
Serve topped with chopped parsley or coriander.
For the cous cous
400g cous cous 1 vegetable stock cube Handful of parsley Few sprigs of fresh mint
Combine cous cous with crumbled stock cube and prepare according to instructions, season with salt and pepper.
Stir in chopped fresh herbs.
For the harissa dressing
100 ml olive oil
3 tsp spicy harissa paste 1 tsp tomato puree
½ tsp agarve nectar
2 tsp preserved lemon oil
Place all ingredients in a measuring jug and whisk to combine.
Serve cous cous drizzled with harissa dressing and tagine with a good dollop of vegan yoghurt. Recipe by Clemmie Bailey