Moroccan Vegetable Tagine Recipe
This spicy Moroccan-influenced vegetable tagine is the perfect midweek veggie dinner, chuck it in the tagine and knock up some couscous, and you have a real low-maintenance meal!
Servings 2 Servings
Calories 325kcal
Ingredients
- 150 g Butternut Squash 1 Cup
- 1 Medium Onion 150g
- 1 Red Pepper
- 125 g Courgette 1 Cup
- 3 Garlic Cloves
- 50 g Dried Apricots ¼ Cup
- 125 ml Vegetable Stock ½ Cup
- ¾ teaspoon Coarse Sea Salt
- 1 teaspoon Dried Mint
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- 1 tablespoon Rose Harissa Paste
- 2 tablespoon Olive Oil
- ½-1 teaspoon Sumac
- 1 Handful Parsley
Instructions
- Peel the butternut squash and cut into a 1.5cm (~½") dice.
- Peel, top and tail the onion and then cut into 8 wedges.
- Cut the red pepper into a 5-7mm (~¼") dice.
- Cut the courgette into 2 cm (~¾") dice.
- Peel and slice the garlic cloves as finely as you can.
- Cut the Dried Apricots in half.
- Add the onions to the base of a 20-22cm (~8-9") tagine base, followed by the onion, then garlic, courgette, butternut squash and apricots. Arrange the veggies in a single layer and season with salt.
- Mix the vegetable stock with the harissa paste, ground cumin, ground coriander and dried mint, then pour it over the vegetables.
- Pour over the olive oil and add the tagine lid, turn the heat to low-medium and cook for 40-45 minutes.
- Garnish with sumac and freshly chopped parsley before serving.
Video
Nutrition
Serving: 1 | Calories: 325kcal | Carbohydrates: 44g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 1231mg | Fiber: 9g | Sugar: 23g
