Moroccan Vegetable Tagine

Name: Moroccan Vegetable Tagine
Prep time: 20 min
Cook time: 51 min
Total time: 71 min
Yield: 2 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tsp olive oil; 1 medium onion; 1 garlic clove; 2.5 ml ground aniseed; 2 green cardamom pods; 0.5 red chili pepper; 1 vegetable stock cube; 1 can tomatoes (450 g); 60 g pumpkin; 150 g potatoes; 1 small raw carrot; 90 g canned chick-peas; 0.5 cinnamon stick; 1 small courgette; 30 g dates; 30 g dried apricots

Aniseed, tomatoes and pumpkin simmered on the stove and spiced with clove and cardamom. Serve with couscous.

1 hr 11 min · Serves 2 · Medium

Method

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Time: Prep 20 min · Cook 51 min · 71 min total
Difficulty: medium

1
Heat the oil in a large lidded non-stick saucepan over medium heat. Add the onions and garlic and cook for 5 minutes or until soft. Reduce the heat and add the aniseed, cardamom and chili and cook for 1 minute, stirring.
2
Add the hot stock, tomatoes, pumpkin, potato, carrot, chickpeas and cinnamon and bring to the boil. Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
30 min
3
Add the courgette, dates and apricots to the saucepan, plus a little water if needed. Replace the lid and cook for a further 15 minutes or until the fruit has absorbed the liquid. Serve with couscous.
15 min