Recipes
![Vegetable Tagine by Chelsea Goodwin]()
Vegetable Tagine by Chelsea Goodwin
Energy
463 cals
Protein
13 g
Carbs
77 g
Fat
11 g
Calculated automatically based on ingredients
Ingredients
- 4 Tbs olive oil
- 1 Large brown or red onion, roughly diced
- 4 Large cloves garlic, crushed
- 1 Tsp fresh ginger, grated
- 2 Large carrots, peeled and sliced into rounds
- 1/2-1 Large sweet potato chopped into cubes
- 1-2 Zucchinis sliced into rounds
- 1 Capsicum sliced
- 1/2 Cauliflower broken up into small florets
- 1 Tsp Ground cumin
- 1 Tsp Ground cinnamon
- 1 Tsp Turmeric
- 1 Tsp Ground coriander
- 1 Tsp Harissa paste
- 1 x 400g can diced or crushed tomatoes
- 750 mls (3 cups) vegetable stock
- 1 Tbs Honey
- 1 x 400g tin chickpeas
- Salt & Pepper
- Fresh Coriander
- Couscous to serve
Directions
1
Heat oil in a large heavy bottomed pan (I used a cast iron French pan with lid) on medium heat.
2
Add onions and cook for a few minutes, stirring.
3
Add garlic, ginger and spices (incl harissa paste) and cook for 1-2 minutes, stirring well.
4
Add in hard vegetables (carrot, pumpkin, sweet potato) and stir until they're well covered in spice/onion mix. I needed to add about a Tbs of extra oil at this point to prevent the ingredients from sticking to the pan.
5
Add in soft veggies (capsicum,zucchini & cauliflower) and cook, stirring carefully for a few minutes.
6
Add tinned tomatoes, stock and honey and mix through. Bring mix to the boil, turn down to low so it's simmering gently then put on lid and cook for 30-40 minutes or until hard vegetables are tender.
7
Remove lid, add drained chickpeas and simmer uncovered for 10 minutes. Taste and season well with salt and pepper.
8
Stir through chopped coriander leaves and lemon juice and serve over couscous.
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