VEGETABLE TAGINE RECIPE RECIPES

WONDERFUL VEG TAGINE | JAMIE OLIVER VEGETABLE RECIPES

Wonderful veg tagine | Jamie Oliver vegetable recipes image

Total Time 1 hours

Yield 6

Number Of Ingredients 15

Ingredients

1 pinch of saffron
4 cloves of garlic
4 cm piece of ginger
olive oil
1 teaaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon ras el hanout
1 tablespoon sun-dried tomato paste
2.5 kg mixed veg such as aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers
1 x 400 g tin of chickpeas
100 g dried apricots
1 preserved lemon
300 g couscous
½ a bunch of mixed fresh herbs such as dill, mint, flat-leaf parsley (15g)
20 g flaked almonds

Steps:

1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.

Nutrition Facts : Calories 438 calories, FatContent 9.6 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 16.3 g protein, CarbohydrateContent 77.6 g carbohydrate, SugarContent 27.7 g sugar, SodiumContent 1 g salt, FiberContent 15.8 g fibre

SPICED VEGETABLE TAGINE RECIPE - BBC FOOD

Spiced vegetable tagine recipe - BBC Food image

This full-flavoured tagine is a cheap, healthy way of getting extra vegetables into your family's diet. This dish is suitable for freezing; in fact, freezing will intensify its flavour. This meal, if served as five portions, provides 299kcal, 9g protein, 41g carbohydrate (of which 24g sugars), 9g fat (of which 1g saturates), 11g fibre and 0.1g salt per portion.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4-5

Number Of Ingredients 16

Ingredients

1 sweet potato (about 300g/10½oz), peeled and cut into roughly 2cm/¾in chunks
1 aubergine, cut into roughly 2.5cm/1in chunks
2 courgettes, halved lengthways, sliced into 2cm/¾in half-moons
1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks
3 tbsp mild olive oil or sunflower oil
1 small onion, thinly sliced
4 garlic cloves, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
400g tin chopped tomatoes
1 tbsp harissa paste
2 tbsp clear honey
100g/3½oz ready-to-eat dried apricots, halved
400g tin chickpeas, rinsed and drained
handful chopped fresh coriander, to garnish
salt and freshly ground black pepper

Steps:

Preheat the oven to 190C/170C Fan/Gas 5.
Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.
Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned.
Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently.
Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes.
Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.
Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice.

Nutrition Facts : Calories 299kcal, CarbohydrateContent 41g, FatContent 9g, FiberContent 11g, ProteinContent 9g, SaturatedFatContent 1g, SugarContent 24g

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