Vegetarian tagine

Vegetarian tagine

from taste.com.au
60 min

With your daily recommended intake of vegies in one serve, this vegeratian dish is good for your hips and for your hip pocket.

Ingredients

  • 18.40 gm rice bran oil
  • 1 medium brown onion, finely chopped
  • 2 tsp Moroccan seasoning
  • 1 cinnamon stick
  • 3cm piece fresh ginger, grated
  • 3 garlic cloves, crushed
  • 1 medium carrot, halved, thickly sliced
  • 650g butternut pumpkin, peeled, cut into 3cm cubes
  • 382.50 gm vegetable liquid stock
  • 400g can crushed tomatoes
  • 500g cauliflower
  • 400g can chickpeas, drained, rinsed
  • 1 medium zucchini, quartered, thickly sliced
  • 28.60 gm honey
  • Fresh coriander sprigs, to serve
  • Couscous, to serve

Directions

  1. 1

    Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.

  2. 2

    Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.

  3. 3

    Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.

  4. 4

    Sprinkle tagine with coriander sprigs. Serve with couscous.