close
Advertisement
Shop Now
Magazine

Spicy Vegetable Tagine

Although a one-pot dish on its own, this tagine is superb with the quick and easy couscous recipe given below. If you can’t find dried cherries, use dried or frozen cranberries instead.

Spicy Vegetable Tagine
Spicy Vegetable Tagine

Ingredients

  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 4 cloves garlic, sliced
  • 1 tablespoon shredded fresh ginger
  • 500 g (1 lb) butternut pumpkin (squash), peeled, seeded and cut into bite-sized chunks
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • seeds from 6 green cardamom pods, lightly crushed
  • 3 bay leaves
  • 800 g (28 oz) can chopped tomatoes
  • 250 g (8 oz) large carrots, thickly sliced
  • 300 ml (10 fl oz) vegetable stock
  • 1/3 cup (40 g) raisins
  • 1/3 cup (30 g) dried cherries
  • 125 g (4 oz) okra, sliced lengthwise into thirds
  • 1 large red capsicum (bell pepper), chopped
  • 420 g (15 oz) can chickpeas or red kidney beans, drained and rinsed
  • 1/3 cup (30 g) toasted flaked almonds
  • chopped flat-leaf (Italian) parsley leaves, to garnish

Preparation

  1. Heat the oil in a large saucepan and sauté the onion over high heat for 2–3 minutes, or until beginning to soften and colour. Toss in the garlic and ginger and cook for a few more seconds. Tip in the pumpkin and sauté for 1 minute.
  2. Reduce the heat and add all the spices, along with the bay leaves, tomatoes and carrots. Pour in the stock, then stir in the raisins and cherries. Bring back to a boil, reduce the heat, then cover and simmer for 10 minutes.
  3. Stir the okra and capsicum into the stew. Cover and leave to simmer for 5 minutes.
  4. Stir in the chickpeas and simmer for a further 5–10 minutes, or until all the vegetables are tender but still retain their shape and texture. Sprinkle with the toasted almonds and parsley and serve.

Slow cooker

Browning the onion adds depth of flavour to the dish, so if you have a slow cooker you can sauté in, or you don’t mind using another pot, follow step 1 as above. (Alternatively, reduce the oil to 1 tablespoon and omit the sautéing step.)

Reduce the stock to 150 ml (5 fl oz) and add to the slow cooker with all the remaining ingredients, except the almonds and parsley. Gently combine, then cover and cook on low for 6 hours. Sprinkle with the toasted almonds and parsley and serve.

Quick couscous

For a quick spicy couscous, put 350 g (12 oz) instant couscous in a large heatproof bowl. Stir in 2 cups (500 ml) boiling vegetable stock, 1 tablespoon olive oil, 1 teaspoon chilli sauce or harissa, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin. Cover and leave for 5 minutes for the liquid to absorb. Just before serving, separate the grains with a fork.

Serves 6
Preparation: 25 minutes
Cooking: 30 minutes


Hotpot Crockpot One Pot
Source:

Hot Pot, Crockpot, One Pot

For more delicious recipes that are a treat to eat and so easy to clean up after, see Hotpot, Crockpot, One Pot. Available from Reader’s Digest.

Find out more...
ISBN: 978-1-922083-31-9

More Recipes

Veggie burgers

Veggie burgers

A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack.
Summer berry muffins

Summer berry muffins

Fresh summer berries not only add delicious flavour and colour to these tempting American-style muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled.
Sushi rolls

Sushi rolls

Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in supermarkets, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.

Sticky spare ribs

Here pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find. When serving them, put out finger bowls and plenty of napkins for cleaning fingers.
Exotic fruit salad

Exotic fruit salad

This simple but special fruit salad is bursting with the wonderful colours and fragrance of exotic fruits – papaya, mango, kiwi fruit and passionfruit. It's rich in vitamins, too, making a delightfully refreshing and nutritious end to a meal. Arrange the fruit on a platter or mix together in a bowl.
Advertisement