WHERE TO BUY RAS EL HANOUT RECIPES

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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

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

BEST MEZZE RECIPES FOR MIDDLE EASTERN FEAST - OLIVEMAGAZINE



Best Mezze Recipes For Middle Eastern Feast - olivemagazine image

Whip up a Middle Eastern meze platter with these delicious small plates. They're made for sharing so prepare to get stuck into herb labneh, smoked aubergine, spiced kebabs, falafel and more

Provided by Sabrina Ghayour

Categories     dinner

Number Of Ingredients 1

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WONDERFUL VEG TAGINE | JAMIE OLIVER VEGETABLE RECIPES
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Total Time 1 hours
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Calories 438 calories per serving
    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.
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