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Moroccan Vegetable Tagine

1 Hour

4

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Pudding
Sunset Dinner

Introduction

This traditional Moroccan dish makes a tasty supper - great all year round.

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Oven temperature

180°C fan 160°C – 350°f- Reg4 - 2 hours

Steps

Peel and chop all vegetables into bite-size pieces

Mix all spices together.

Heat 1 tab of oil in pan fry onion and garlic add the spices and cook until translucent and spices to the oil and add rest of mixed spices cook until onion translucent and spice just cooked.

De-glaze pan with tomato juice for a few minutes then add prepared vegetables tinned tomatoes and chickpeas, dried fruits, flaked almonds, stock and honey.

Put all in a casserole and cover tightly and put in the oven for approx. 30 minutes until all the vegetables are just cooked

Sprinkle with coriander

Cooks tips

As with most casseroles make a day in advance to let the spices open out and flavour the lamb.

Serve with

Roasted vegetable couscous

Wine pairing

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Sunset Dinner

Ingredients

½ tsp cayenne pepper

1 tsp black pepper

1 tab paprika

1 tab ground ginger

½ tab turmeric

1 tsp ground cinnamon

2 carrots

2 potatoes

1 sweet potato

1 onion chopped

Olive oil

2 cloves garlic crushed

250g tomato juice

200g tinned chickpeas

400g tinned tomatoes

50g dried apricots – chopped

25g dates stones & chopped

25g raisins

30g flaked almonds

500ml stock

½ tsp honey

Coriander chopped

Seasonings


Intro – 

Wine – Noble Hill – Estate Reserve

https://www.carte-du-vin.co.uk/product-page/noble-hill-estate-reserve-2017

Serves – 4

Serve with – 

Cooking & prep time: Pre heat oven to 

Cooks tip: