Aromatic Vegetable Tagine

540g

550

CO2

9%

kcal

12%

Protein

79%

Fat

Carbs

Low in Saturated Fat • Low Fat • Low Calorie •Vegan Option

The tagine is both a cooking vessel and a famous dish which was supposedly invented by the nomadic Berbers of Northwest Africa who used the conical-shaped earthenware pots as portable ovens. Our recipe, that can be made in a tagine or a regular pot, captures all the delicate aromatic flavors of Morocco which combine perfectly with the caramelized veggies and nutty couscous.

Climate Kitchen Hacks: Tagine is packed full of so much flavor we don’t think it needs meat. In this recipe we switch out the traditional lamb for delicious flavor absorbing root vegetables like carrots, parsnips, and sweet potato. The same serving size has a 90% lower carbon footprint, 40% fewer calories, and 80% less fat than lamb tagine. 

Serves: 4

Prep Time: 25 mins 

Cooking Time: 25 mins

Ingredients:

  • 8 sprays canola (rapeseed) oil

  • 2-3 carrots (1 cup, 240g), cut into batons (no need to peel)

  • 2-3 parsnips (1 cup, 240g), cut into batons (no need to peel)

  • 1 large sweet potato (1 cup, 240g), peeled and cubed

  • 2-3 red onion (1 ½ cup, 360g), finely chopped

  • 4 cloves of garlic, minced

  • 1 tsp of ground ginger / or 1 tbsp fresh ginger finely chopped or grated

  • 1 tsp of ground cumin

  • 1/2 tsp of ground cinnamon

  • 1/2 tsp of ground black pepper

  • 1/2 tsp of saffron strands (optional)

  • 1 cup (240ml) of vegetable broth/stock

  • 1 can (400g) of diced tomatoes

  • 1 cup (240g) of dried apricots, quartered

  • 2-3 red and yellow peppers (2 cup, 340g), sliced or quartered

  • Salt to taste

  • 1 cup (240g) couscous

  • 1 tbsp olive oil

  • 4 tbsp pine nuts, to serve (optional)

  • 1/4 cup of chopped fresh cilantro/coriander or parsley for garnish

  • Tagine or Dutch oven dish

Instructions:

  1. Preheat a fan oven to 430°F / 220°C / Gas mark 7 (for a non-fan oven 465°F / 240°C / Gas mark 8).

  2. Assemble, measure, and prepare the ingredients. Saffron is optional as it is expensive and can be difficult to source - it adds a floral/aromatic flavor to the dish which some love and others don’t!

  3. Begin by spraying oil to cover a baking tray and add the carrots, parsnips, and sweet potato. Spray the top of the vegetables with more oil and cook in the oven for 15 minutes until the edges of the vegetables start to caramelize.

  4. Meanwhile, spray coat oil in the tagine or Dutch oven and place over a medium heat on the hob. Add the onion and cook for 2-3 minutes until softened, add the garlic for another 30 seconds.

  5. Next, stir in the ginger, cumin, cinnamon, black pepper, and saffron. Cook for another 1-2 minutes or until fragrant.

  6. Stir in the broth/stock, diced tomatoes, apricots, peppers, pre-roasted vegetables, and a pinch of salt. Bring to a simmer.

  7. Reduce the heat to low and cover the tagine or pan. Cook for 15-20 minutes to let the vegetables absorb the flavors.

  8. Meanwhile, mix 1 tbsp of olive oil into the dry couscous in a heat proof bowl, pour 300ml of boiling water over the couscous, cover and let cook for 5-10 minutes.

  9. Whilst the couscous cooks, toast the pine nuts (if using) by placing them in a dry pan over a medium heat for 5 minutes until they start to turn brown (keep a careful eye on the pan as it is easy to burn the nuts). Remove from the pan and roughly chop the nuts.

  10. Fluff the couscous with a fork, season with salt to taste, and mix through half the chopped pine nuts and half the chopped coriander/cilantro, plus extra oil if required.

  11. Serve the tagine with coriander/cilantro and pine nuts to garnish and accompanied by the finished couscous.

Besseha - Enjoy!

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