Prep time: 20 mins
Cooking time: 3-4 hours
- 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
- 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.