Easy Vegan Vegetable Tagine

Easy Vegan Vegetable Tagine

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Take the typical fragrant flavours of a traditional Moroccan tagine and turn them into this simple vegan vegetable tagine recipe. Butternut squash and chickpeas form the basis for the spices, olives, apricots and raisins. 

Course: Main Course

Cuisine: Moroccan

Servings: 4

Calories: 378 kcal

Author: Kate Hackworthy

Ingredients

·         2 tablespoons olive oil

·         1 onion finely sliced

·         3 garlic cloves finely chopped

·         1 butternut squash (medium) peeled, deseeded and cut into chunks

·         400 g can of chickpeas drained and rinsed

·         1 ½ teaspoons ground cinnamon

·         ½ teaspoon ground ginger

·         1 teaspoon ground cumin

·         1/2 lemon zest and juice

·         350 ml vegetable stock

·         10 pitted dried apricots chopped

·         10 pitted green olives halved

·         5 tablespoons raisins

·         Sea salt and black pepper

To serve

·         300 g couscous

·         1 handful fresh parsley chopped

·         4 tablespoons flaked almonds

Instructions

To cook on the stove:

1.    Heat the oil in a large pan or tagine. Add the onions and cook for a few minutes until soft and translucent. Add the garlic and cook for a further minute.

2.    Stir in the squash, chickpeas and spices and cook for 5 minutes, stirring often so it doesn’t catch. 

3.    Add the lemon zest and juice, stock, apricots, raisins and olives and simmer, covered, for 25 minutes until the vegetables are soft. Season to taste with the salt and pepper. 

4.    Cook the couscous according to packet instructions and serve topped with the vegetable tagine, fresh herbs and flaked almonds. 

To cook in a multicooker:

1.    Set the multicooker to fry. Add the oil and onion and cook for a few minutes until soft. Add the garlic and cook for a further minute. 

2.    Stir in the squash, chickpeas and spices, and cook for 5 minutes, stirring often so it doesn’t catch. 

3.    Add the lemon zest and juice, syrup, stock, apricots, raisins and olives and set the multicooker to 'cook'. Cover and cook for 10-15 minutes until the vegetables are all soft. Season to taste with the salt and pepper. 

4.    Meanwhile, cook the couscous according to packet instructions. Serve the vegetable tagine over the couscous, topped with the fresh herbs and flaked almonds.

Source  https://veggiedesserts.co.uk

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