READY IN
45 mins
Spicy Vegetable Tagine Recipe

Spicy Vegetable Tagine

An Unusual RecipeAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Spicy Vegetable Tagine is a superb way to enjoy fresh vegetables. In fact, you can get your day's vegetable quota all in one go. It's very easy to multiply up the quantities, so it's the perfect dish for feeding a group, or for freezing in smaller portions.

      Preparation Time: 10 Minutes

      Cooking Time: 35 Minutes

Ingredients for Spicy Vegetable Tagine

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4
carrots
3 medium-sized
parsnips
3
red onions
2
red bell peppers
2 tablespoons
olive oil
 
salt and pepper
1 teaspoon
ground cumin
1 teaspoon
paprika
1 teaspoon
cinnamon
1 teaspoon
mild chilli powder
14oz can
chopped tomatoes
1 handful
soft dried apricots
2 teaspoons
honey

 

How to Cook Spicy Vegetable Tagine

  1. Peel the carrots and the parsnips and cut into bite-size chunks. Peel the onions and cut into wedges. De-seed the peppers and cut into chunks.
  2. Scatter the vegetables over a large baking tray (or two smaller ones), drizzle with half the oil, season well with salt and freshly ground black pepper, then rub the oil over the vegetables using your hands to coat well (use a little extra oil if necessary). Roast in a preheated moderately hot oven (Mk 6 - 4000ºF - 200ºC) for 30 minutes until the vegetables are tender and beginning to brown.
  3. Meanwhile, fry the spices in the remaining oil for 1 minute (they should sizzle and start to smell aromatic). Add the tomatoes, apricots, honey and, using the tomato can as a measure, a can of water. Bring to the boil, then simmer for 5-7 minutes until the sauce is slightly reduced and the apricots have become plump, then stir in the vegetables from the oven. Check the seasoning and serve hot with couscous or Jacket Potatoes.

 
Graham GRAHAM'S HOT TIP:
Keep an eye on the vegetables in the oven. Once they begin to brown bring them out because it's easy to overdo the browning process.
 
GRAHAM'S WINE RECOMMENDATION: GrahamReach for the rosé! A pale, crisp dry rosé from Château Mourgues du Grès in the Costières de Nîmes region of France will hit the spot perfectly with this tagine, the slight spiciness bringing out all its delicate fruit.
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