
Nutrition and extra info
- Freezable
- Vegetarian
Nutrition: per serving
- kcal393
- fat18g
- saturates2g
- carbs52g
- sugars2g
- fibre10g
- protein8g
- salt0.12g
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
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp each honey, cumin, paprika, turmeric
Turmeric
term-er-ikTurmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp hot chilli powder
- handful coriander, chopped
For the tagine
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 carrots, cut into chunks
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 large parsnips, cut into chunks
Parsnip
par-snipThe fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 3 red onions, cut into chunks
- 2 large potatoes, cut into chunks
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 leeks, ends trimmed and cut into chunks
Leek
lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 12 dried prunes, dates or figs
- 2 sprigs mint, leaves only, finely chopped
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
Method
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.
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