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Ingredients
1 onion, peeled and quartered
½ head of cauliflower, florets removed but kept chunky
2 large carrots, chopped in big chunks
500g pumpkin, seeded and peeled, hopped in chunks
3 Roma tomatoes, quartered
1 swede, peeled and chopped in eighths
150g green beans, topped and tailed
5 cm ginger, peeled and cut into matchsticks
5 cloves garlic, peeled and smashed with side of knife
1 teaspoon cinnamon
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon honey
½ cup sultanas
½ preserved lemon, chopped finely using the whole thing, OR juice and zest of one lemon
a handful of chopped parsley
½ cup of chick peas, soaked overnight – or you can use a sneaky tin at the last minute
500ml vegetable stock
250ml water
To serve
coriander
natural yoghurt
wholemeal cous cous
Method
A vegetable tagine is a winner of a winter dish for multiple reasons.
Firstly, you get a mega hit of vegetables all in one pot so there is less washing up. That’s a win.
Secondly, it's perfect if you want to have a straight vegetarian night, or it pairs beautifully with a spice crusted fish, or dukkah rolled lamb chops. That’s also a win.
This sweet yet savoury recipe is a hit with the kids because it is gently spiced with little pops of luscious plump sultanas. Don't be afraid of feeding your family big flavours, even the littlies. This tagine can easily be mashed up with wholemeal cous cous or on its own for first feeders (9mths+) as they start solids making this perfect to feed the entire family without cooking multiple meals.
That’s a magnificent win.
Preheat oven to 170C
Pile all of your vegetables, except beans, into a large oven-proof pot with a lid, or a slow cooker. Toss in the parsley.
If you have chick peas that you soaked overnight, toss them in now. If you are using a tin add them later when you add the beans as they’re already quite soft and we don’t want mashed chick peas.
Put liquid into a jug and add all of your spices, honey and preserved lemon to the liquid stirring well to combine. Pour over vegetables.
Pop on a lid and chuck into the over for 2½ hours. Give it a stir about halfway, to ensure everything gets cooked in the liquid.
When it is done, mash some of the pumpkin into the juice to thicken it and make it rich and luscious.
Serve with wholemeal cous cous cooked to packet instructions and a dollop of natural yoghurt on top. Sprinkle with fresh coriander.
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