Description
Jamie Oliver’s Veggie Tagine is a Moroccan-inspired vegetable stew made with a medley of vegetables, dried fruits, and a blend of warm spices. It’s slow-cooked until tender, allowing the flavors to meld beautifully. This tagine is served with couscous or flatbread for a satisfying, hearty meal.
Ingredients
-
- 1 tablespoon olive oil
-
- 1 large onion, chopped
-
- 2 cloves garlic, minced
-
- 1 large carrot, sliced
-
- 1 red bell pepper, chopped
-
- 1 zucchini, chopped
-
- 1 medium sweet potato, peeled and cubed
-
- 1 can (400g) chickpeas, drained and rinsed
-
- 1 can (400g) chopped tomatoes
-
- 1/2 cup dried apricots, roughly chopped
-
- 1/2 teaspoon ground cinnamon
-
- 1/2 teaspoon ground cumin
-
- 1/2 teaspoon ground ginger
-
- 1/2 teaspoon paprika
-
- Salt and pepper to taste
-
- 1/2 cup vegetable stock
-
- Fresh cilantro or parsley, chopped (for garnish)
-
- Lemon wedges, for serving
Instructions
In a large pot or tagine, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Add the carrot, red bell pepper, zucchini, and sweet potato to the pot. Stir well to coat the vegetables in the oil and onions.
Sprinkle in the ground cinnamon, cumin, ginger, and paprika, stirring to mix the spices evenly with the vegetables. Add the chopped tomatoes, chickpeas, and dried apricots. Season with salt and pepper.
Pour in the vegetable stock and stir. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let the tagine simmer for 35-45 minutes, or until the vegetables are tender and the flavors have melded. Stir occasionally to prevent sticking.
Once cooked, remove the lid and allow the tagine to cool slightly. Garnish with fresh cilantro or parsley. Serve warm with couscous or flatbread and lemon wedges for squeezing over the dish.