Moroccan tagine
A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 1 hr 40 mins
Vegetarian
- To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
- Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.
Per serving
393 kcalories, protein 8g, carbohydrate 52g, fat 18 g, saturated fat 2g, fibre 10g, sugar 2g, salt 0.12 g
Recipe from Good Food magazine, February 2006.
http://www.bbcgoodfood.com/recipes/1124/
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Ingredients
FOR THE CHERMOULA PASTE
- 2 red onions , chopped
- 3 garlic cloves
- small knob fresh root ginger , peeled
- 100ml/3½ fl oz lemon juice (about 3 lemons)
- 100ml/3½ fl oz olive oil
- 1 tbsp each honey, cumin, paprika, turmeric
- 1 tsp hot chilli powder
- handful coriander , chopped
FOR THE TAGINE
- 1 tbsp olive oil
- 3 carrots , cut into chunks
- 3 large parsnips , cut into chunks
- 3 red onions , cut into chunks
- 2 large potatoes , cut into chunks
- 4 leeks , ends trimmed and cut into chunks
- 12 dried prunes , dates or figs
- 2 sprigs mint , leaves only, finely chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 1 hr 40 mins
Vegetarian
5 of your 5-a-day
Ingredients
FOR THE CHERMOULA PASTE
- 2 red onions , chopped
- 3 garlic cloves
- small knob fresh root ginger , peeled
- 100ml/3½ fl oz lemon juice (about 3 lemons)
- 100ml/3½ fl oz olive oil
- 1 tbsp each honey, cumin, paprika, turmeric
- 1 tsp hot chilli powder
- handful coriander , chopped
FOR THE TAGINE
- 1 tbsp olive oil
- 3 carrots , cut into chunks
- 3 large parsnips , cut into chunks
- 3 red onions , cut into chunks
- 2 large potatoes , cut into chunks
- 4 leeks , ends trimmed and cut into chunks
- 12 dried prunes , dates or figs
- 2 sprigs mint , leaves only, finely chopped
Per serving
393 kcalories, protein 8g, carbohydrate 52g, fat 18 g, saturated fat 2g, fibre 10g, sugar 2g, salt 0.12 g
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