Vegetable Tagine
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 carrots, cut into chunks
- 4 small parsnips
- 3 red onions, cut into wedges
- 2 red peppers, deseeded and cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon mild chili powder
- 400 g chopped tomatoes
- 100 g soft dried apricots
- 2 teaspoons honey
directions
- Heat oven to 200C/fan 180C/gas 6.
- Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat.
- Roast for 30 mins until tender and beginning to brown.
- Meanwhile, fry the spices in the remaining oil for 1 min - they should sizzle and start to smell aromatic.
- Tip in the tomatoes, apricots, honey and use the empty tomato can to measure a can of water and add.
- Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning.
- Serve with couscous.
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RECIPE SUBMITTED BY
Lou van
Dudley, 0
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br />Happily married and the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
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