Moroccan tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
For the chermoula paste
- 2 red onionschopped
- 3 garlic cloves
- small knob fresh root gingerpeeled
- 100ml/3½ fl oz lemon juice(about 3 lemons)
- 100ml/3½ fl oz olive oil
- 1 tbsp each honey, cumin, paprika, turmeric
- 1 tsp hot chilli powder
- handful corianderchopped
For the tagine
- 1 tbsp olive oil
- 3 carrotscut into chunks
- 3 large parsnipscut into chunks
- 3 red onionscut into chunks
- 2large potatoescut into chunks
- 4 leeksends trimmed and cut into chunks
- 12 dried prunesdates or figs
- 2 sprigs mintleaves only, finely chopped
Nutrition: per serving
- kcal393
- fat18g
- saturates2g
- carbs52g
- sugars2g
- fibre10g
- protein8g
- salt0.12glow
Method
step 1
To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
step 2
Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.
