Vegetable Tagine
Ready In: 45 mins
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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