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vegetable tagine

Vegetable Tagine

Course Main Course
Prep Time 20 minutes
Cook Time 16 minutes
Servings 4


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Add the red lentils, tomatoes and stock, then season to taste. Bring up to a simmer and add the apricots.

  5. Put the lid on the casserole and leave to simmer on a low heat for 50 minutes.

  6. Remove the lid, stir in half the chopped parsley and check the seasoning.

  7. Test if the vegetables are ready by piercing with the tip of round-bladed knife – if it goes in easily, they are ready.

  8. Serve the tagine with warmed couscous, scattered with the remaining parsley.