Veggie Tagine

As we eat meatfree meals and stews like this veggie tagine pretty often, I’ve come to the conclusion that a relatively new buzz word applies to us – Flexitarians. While we’re happy to munch on bacon sandwiches, feast on steak and fill up on burgers, we’re pretty much equally happy to dine on meatless meals like this Moroccan vegetable tagine.

Especially if we have overdone it on the animal products (and/or the booze). Inject some good stuff into your life with this tasty, healthy vegan tagine. It’s a cinch to make and bursting with flavour and colour.

Serves 4

Veggie tagine ingredients

• Olive oil, for frying
• Red onion, 1 large, diced
• Orange pepper, 1, diced
• Carrot, 1 large, diced
• Garlic, 1 clove, crushed
• Cinnamon, ground, a pinch
• Coriander, ground, a pinch
• Cumin, ground, a pinch
• Chopped tomatoes, 1 tin or carton
• Chickpeas, 1 tin, drained
• Harissa paste, 1-2 tbsp (to taste)
• Vegetable stock pot or cube, 1
• Courgette, 1, diced
• Button mushrooms, 6-8, quartered
• Dried prunes, 8, quartered (& pitted)
• Lemon, 1/2, sliced (& pips removed)

Equipment

• Sharp knife
• Chopping board
• Tagine pot or saucepan
• Wooden spatula

How to make Veggie Tagine

• Heat a dash of olive oil, then add the onion, pepper, & carrot and cook for about 5 minutes, stirring, until starting to soften.
• Add the garlic and stir. Then add the spices, tomatoes, chickpeas, harissa paste and stock, and stir again. Finally, add the courgette, mushrooms, prunes and lemon, then stir.
• Cook for about 20 minutes, stirring now and then. Remove the lemon slices, then serve.

Serve with couscous, rice or roast potatoes

Related recipes:

• Jackfruit Chilli
• Italian bean stew
• Red Thai Vegan Curry
• Indian squash curry
• Mince & dumplings

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