When making vegetable tagines, the combinations are endless. As long as you have the base flavour profiles of cinnamon, cumin, mint, parsley, preserved lemon, thyme, cloves or any combination of these along with any of your favourite vegetables you will be able to make a great tagine.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely sliced
- 2 garlic cloves, finely sliced
- 2 tsp fresh ginger, grated
- 1 tbsp ground cumin
- 2 tsp ground paprika
- 1 tsp cinnamon
- 2 whole cloves
- 1 tbsp preserved lemon
- 2 cups vegetable stock
- 4 large portobello mushrooms, cut into big chunks
- 1 large sweet potato, cut into bite-size cubes
- 2 parsnips, sliced into 1cm thick rounds
- 6 fresh medjool dates, pips removed, cut in halves
- 2 cups cooked wholemeal couscous
- A few fresh coriander sprigs
Method
- Heat tagine or regular pot over a high heat. Add onion, garlic and ginger and spread around pan. Add cumin, paprika, cinnamon, cloves and preserved lemon and stir.
- Add vegetable stock, mushrooms, sweet potato, parsnips and dates, then cover.
- After 10 mins, stir and cook for about another 5 mins or until sweet potato and parsnips are soft. Casserole should be thick and juicy.
- Serve with cooked wholemeal couscous and top with a sprig of fresh coriander.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
