WONDERFUL VEG TAGINE | JAMIE OLIVER VEGETABLE RECIPES
Total Time 1 hours
Yield 6
Number Of Ingredients 15
Steps:
- Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
- 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.
- 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.
- 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.
- Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
- 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.
- 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
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
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 438 calories per serving
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 438 calories per serving
- Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
- 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.
- 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.
- 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.
- Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
- 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.
- 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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