Tuesday, 1 March 2016

Tagine full of vegetables

  • 4 carrots, cut into chunks
  • 4 small parsnips, cut into chunks
  • 3 red onions cut into wedges
  • 2 red peppers, deseeded and cut into chunks
  • 2 tbsp olive oil
  • 1 tsp each of cumin, paprika, cinnamon and chilli powder (or add the chilli to taste)
  • 400g tin chopped tomatoes
  • 1 400g tin chickpeas or kidney beans
  • 2 small handfuls of soft dried apricots
  • 1-2 tbsp runny honey

  1. Heat the oven to 200°C/gas mark 6.  Scatter the veg over a couple of baking trays drizzle with half the oil, season and rub the oil over the veg with your hands to coat.  Roast for 30 minutes until tender and starting to brown.
  2. Meanwhile, fry the spices in the remaining oil for one minute.  Tip in the tomatoes, apricots, honey and a can of water.  Simmer for 5 minutes until the sauce is slightly reduced and the apricots plump, then stir in the veg and season to taste.  Serve with couscous or crusty bread

No comments:

Post a Comment