Moroccan vegetable tagine

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Serves: 4-6

Prep time: 20 mins

Cooking time: 3-4 hours

Difficulty: Medium

 

 

 

 

 

Ingredients:

  • ½ large swede
  • 4 large carrots
  • Thumb sized piece of ginger
  • 4 large parsnips
  • 1 large aubergine
  • 1 large courgette
  • 3 large baking potatoes
  • 3 tablespoons quinoa
  • 1 tablespoon marmite
  • 2 tablespoons coconut oil
  • 400 ml boiling water

 

For the Chermoula paste

  • 1 lime (zest and juice)
  • 2 red chillies (seeds removed)
  • 2 packets of fresh chives
  • 1 packet of fresh coriander
  • Pinch salt and pepper
  • 1 teaspoon paprika
  • 2 teaspoons turmeric
  • 1 teaspoon dried coriander
  • 1 tablespoon tomato puree
  • 150 ml olive oil

 

Method:

  • Preheat the oven to 160 degrees
  • Peel the carrots, potato and parsnips.
  • Chop all of the vegetables into bite sized chunks
  • Heat a large frying pan over a medium heat and add the coconut oil
  • Brown the vegetables in batches and add to a large tagine/casserole dish
  • Zest and juice the lime
  • Add all of the paste ingredients to a blender and combine until smooth.
  • Add the paste to a frying pan and fry off over a medium heat for 2-3 minutes – stir the whole time.
  • Cover the vegetables with the paste
  • Bring a kettle to the boil.
  • Add the quinoa and marmite to the tagine and make sure that all of the vegetables are evenly coated in paste.
  • Add 400 ml boiling water to the tagine and season with additional salt and pepper.
  • Cover with a lid / tin foil and place in the oven for 3-4 hours
  • Check every hour or so – if it begins to look a little dry add more water as you see fit.
  • Serve and enjoy!

 

This Moroccan inspired dish is one of my favourites. I love to eat it topped with a soft poached egg or with a little feta stirred through it. It is best served hot, and can be kept in the fridge for up to a week or alternatively frozen for up to 6 months.

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