45 mins
Spicy Vegetable Tagine
Recipe by Graham
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.
Spicy Snack Eggs 
Spinach Ingredients for Spicy Vegetable Tagine
Currently displaying quantities in US Imperial Measurements
How to Cook Spicy Vegetable Tagine
- 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.
- 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.
- 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'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.
Reach 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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