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Moroccan Veggie Tagine | Vegetable/Fruit Day
Makes 4 serving - uses 11 oz of your daily vegetable allowance and ½ cup of your daily fruit allowance
Ingredients
- 2 carrots, roughly chopped
- 1 zucchinis, roughly chopped
- ½ eggplant, roughly chopped
- ½ cauliflower, roughly chopped
- 1 cup green bean, roughly chopped
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 TBSP fresh ginger root, minced
- ½ cup veggie stock or water
- ½ tsp ras el hanout, buy readymade or here is a recipe: www.epicurious.com/recipes/food/views/ras-el-hanout-101070
- ½ tsp of turmeric
- ¼ tsp black pepper
- 1 tsp sea salt
- 3 TBSP of red harissa paste, buy readymade (no vinegar, oil) or here is a recipe replace the oil for water : www.epicurious.com/recipes/food/views/harissa-51185010
- optional - smoked paprika
- 1 TBSP parsley, chopped
- 1 TBSP mint, chopped
- optional - lemon slices, preserved or fresh
- optional - apricots, frozen
- garnish - chopped mint
- garnish - parsley
- garnish - pomegranate seeds
Directions
- spray the tagine or deep pan with PAM and sauté the chopped onion for about 2 min
- add garlic
- when translucent add other veggies, spices , ginger, harissa, parsley, mint
- put a few slices of preserved lemon and apricots on top (optional)
- add veggie stock/water
- add a sprinkle of smoked paprika if making it in a pan (tagine imparts some of this flavor)
- cook covered with lid over low heat for 30-45 mins, stirring occasionally very gently if using a pan (do not stir if in tagine)
- serve plain or over legal noodles
- garnish with parsley, mint and pomegranate seeds
- enjoy!
You can keep it easily in the refrigerator until the next veggie days or freeze. This is a good recipe for batch cooking.
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