I’m delighted to share this morish Moroccan-inspired tagine recipe, created by dietician and Cordon Bleu chef, Jane Clarke. Jane is the author of Body Foods For Women and Nourish and is one of the UK’s most respected and best-loved nutrition experts. Not only has Jane written for Red, The Daily Mail, Observer, The Times, and The Mail on Sunday, she has also worked with Jamie Oliver on several of his projects. She is also the founder of Nourish by Jane Clarke.
This vegetable tagine is bursting full of nutrients and flavour and is very easy to make. Best of all most of the ingredients are probably already in your larder and it’s inexpensive to make!
Tagine is a filling, warming dish, and the sweet and savoury flavours will tantalize your taste buds! Vegetable tagine makes a great alternative to traditional meat tagines but is just as colourful, filling and delicious! Perfect for a family meal or for a dinner party and you can adapt the ingredients as you wish.
Related – How to Meal Prep the Vegan Way
First, you taste the sweetness of the apricots, then, in contrast, harissa gives it the perfect kick. Harissa is a North African spicy red sauce that consists of red chillies, garlic, and vinegar. Perfect for adding heat and spice to dishes such as pasta, lentils, etc to spice them up and make them less bland.
Traditionally Tagine is cooked in a clay oven and topped with a narrow, cone cover but I find a slow cooker or a Le Creuset casserole dish works well too. The most important thing is you don’t cook it too quickly but let the spices infuse to get that lovely aromatic flavour!
- Light olive oil, for frying
- 2 red onions, cut into thick slices
- 2 teasp ground coriander
- 2 teasp ground cumin
- 2 teasp ground cinnamon
- 2 garlic cloves, crushed
- 20 g fresh ginger, grated
- 2 tbsp harissa paste
- 1 small butternut squash, peeled and sliced into 2cm cubes
- 3 parsnips, cubed
- 2 carrots, diagonally sliced
- 200 g dried red lentils
- 2 tins tomatoes
- 1 litre vegetable stock
- 40 g unsulphured dried apricots, roughly chopped
- Large bunch fresh flatleaf parsley, leaves picked and roughly chopped
- Salt and black pepper, to season
- Couscous, to serve
Add a glug of oil to a large casserole and fry the onions over a medium heat for 5-6 minutes, until they start to soften.
Add the ground spices and fry for a few minutes more, then add the garlic and ginger and fry for another couple of minutes, stirring.
Add the harissa paste, stir and fry for another few minutes until aromatic, then add the squash, parsnips and carrots. Turn down the heat and cook, stirring regularly, for 5-10 minutes.
Add the red lentils, tomatoes and stock, then season to taste. Bring up to a simmer and add the apricots.
Put the lid on the casserole and leave to simmer on a low heat for 50 minutes.
Remove the lid, stir in half the chopped parsley and check the seasoning.
Test if the vegetables are ready by piercing with the tip of round-bladed knife – if it goes in easily, they are ready.
Serve the tagine with warmed couscous, scattered with the remaining parsley.
Wow it looks delicious! Be sure to check more of Jane’s recipes here.
Along with everything else, Jane has recently launched her range of Nourish drinks here in the UK. These therapeutic drinks have been inspired by her own life experiences and have been lovingly developed using organic ingredients. Specially designed for people who have been impacted by illness, the elderly, or for those who live a busy modern lifestyle. Nourish drinks offer a healthy and delicious natural alternative to the current meal replacement options.
|Natalie Shirlaw is passionate about healthy living and writes posts about wellbeing. If you enjoyed this article, be sure to pin it or share it!|