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Vegetable tagine

Serves:

4

Difficulty:

Medium

Ingredients

1 pinch of saffron

4 cloves of garlic

4 cm piece of ginger

Olive oil

1 tsp ground cumin

½ tsp ground cinnamon

1 tsp ras el hanout

1 tbsp sun-dried tomato paste

2500g mixed vegetables (aubergine, courgette, cherry tomato, red onion, butternut squash, pepper)

1 x 400g tin of chickpeas

100g dried apricots

1 preserved lemon

300g couscous

½ a bunch of mixed fresh herbs , such as dill, mint, flat-leaf parsley

20 g flaked almonds

Crispy kale, for garnish  

Instructions

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 tbsp 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 vegetables, 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 vegetables are almost tender, just cover the cous cous 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 soya yoghurt.