Vegetable Tagine
Tagine’s have too be the easiest thing in the world to cook as they do the job for you. All it takes is a little planning on ingredients and simple preparation and then the clay pot takes over, bringing everything together giving outstanding results. I used a couple of tins, vegetables and some choice spices and this tasted great. North African in origin it is indeed ‘Moorish’ as you are guaranteed to come back again and again. This is a great vegan recipe but works great too if you add chicken. It’s worth investing £20+ for a ceramic tagine as it pays its way and lasts forever.
Servings: people
Ingredients
- 1 whole Onion peeled & (£0.13)
- 1 tin Chick peas (£0.40)
- 1 Tin Tomatoes (£0.35)
- 1 whole sweet potato peeled & diced (£0.30)
- 3 cloves garlic peeled & minced (£0.09)
- 1 whole Red Pepper deseeded & diced (£0.40)
- 5 grams All spice teaspoon (£0.10)
- 5 grams Turmeric teaspoon (£0.09)
- 5 grams Paprika teaspoon (£0.08)
- 13 ml olive oil tablespoon (£0.07)
- 2 grams chilli 1/2 teaspoon
- 1 whole Lemon quartered (£0.30)
- 5 grams Salt teaspoon (£0.01)
- 5 grams Black pepper teaspoon (£0.16)
- 13 grams Sultanas tablespoon (£0.06)
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Prep Time: 10 minutes
Cook Time: 60 minutes
- Slice the onions, peppers and garlic and layer in the tagine.
- Add the chick peas, tomatoes & sweet potato folding everything together.
- Add all the spices and oil mixing everything together.
- Quarter the lemon and add to the pot.
- Put covered tagine in an oven at about 175/200 degrees and cook for a minimum of an hour.
- Once cooked allow to stand for 10 minutes then stir everything together and serve with cous cous or a tomato & onion salad.
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