Mixed vegetable tagine
- Preparation and cooking time
- Total time
- Takes 40-50 minutes
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1large onionthickly sliced
- 2large garlic clovesfinely chopped
- ½ tsp each ground cuminturmeric and cinnamon
- 1 tsp ground ginger
- 1 ½ tsp harissa paste
- 2 tbsp clear honey
- 1kg seasonal vegetable(such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut into chunks
- 600ml hot vegetable stock
- 2 x 175g packets vegetarian chicken-stylepieces or diced tofu
- 2 tbsp chopped fresh coriander
Nutrition: per serving
- kcal230
- fat7g
- saturates1g
- carbs24g
- sugars7.5g
- fibre6g
- protein10g
- salt0.4glow
Method
step 1
Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.
step 2
Stir in the chicken-style pieces or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.
