Vegan moroccan tagine

Ingredients for 2 people

1/2 tsp cayenne pepper
1 tsp ground black pepper
3/4 tbsp paprika
3/4 tbsp ground ginger
1/2 tbsp turmeric
1 tsp ground cinnamon
1 big sweet potato (cubed)
1 tin chickpeas
1 large onions, grated
1 tbsp olive oil
1 tbsp argan oil (optional)
2 cloves garlic, crushed
1 cup tomato juice
1 tin (200 g) chopped tomatoes
2 oz (60 g) dried apricots or figs, cut in half
1 oz (30 g) dates, cut in half
1 oz (30 g) sultanas or raisins
1.5 oz (45 g) flaked almonds
1/2 tsp saffron stamens, soaked in cold water (optional)
1 cup vegetable stock
1/2 tbsp clear honey
1 tbsp coriander, roughly chopped
1 tbsp flat leaf parsley, roughly chopped

Directions

1. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.

2. Preheat the oven to 150C/300F

3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.

4. Add the sweet potatoes, chickpeas, tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, vegetable stock and honey to the casserole dish.

5. Bring to the boil, cover with a fitted lid, place in the oven and cook for ca. 1 hour or until the vegetables have soften.

6. Placeon a large serving dish and sprinkle over the chopped herbs. Serve (see recipe for couscous salad).

main courses, moroccan, tagine, vegan May 03, 2013 08:33

Author bbc.co.uk/food/recipes/mor...