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(S) Vegetable Tagine

(S) Vegetable Tagine

By: Rachel's Tea

Info

Info

Servings
Prep-Time
-
Cook-Time
-
Cal/serving
85
Ingredients
  • Large carrots (chopped) 2
  • Large sweet potatoes (chopped) 2
  • Zucchinis (chopped) 2
  • Large eggplant (chopped) 1
  • Cauliflower (chopped) 1/2 cup
  • Sweet onion (chopped) 1/2 cup
  • Organic vegetable stock 1 cup
  • Garlic finely (chopped/minced) 2
  • Red mina harissa 3 tbsp
  • Fresh ginger root (minced) 1 tbsp
  • Chopped parsley 1 tbsp
  • Chopped mint 1 tbsp
  • Sea salt 1 tsp
  • Ras el hanout 1/2 tsp
  • Turmeric 1/2 tsp
  • Black pepper 1/4 tsp
  • Olive oil 2 tbsp
  • Additional fresh mint & parsley to garnish

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For A Delicious Dinner!

Method

  1. Put the olive oil in the tagine and sauté the chopped onion for about 2 mins, followed by adding in garlic.
  2. Add all the remaining chopped vegetables, spices, harissa and other ingredients.
  3. Cover with the lid and cook over low heat for 40 mins, stirring occasionally. The end result will be a thick, hearty vegetable dish.
  4. If you're using a skillet/deep dish skillet, use the same process and cover with a lid.
  5. Serve over cauliflower rice, or plain.
  6. Garnish with fresh mint and parsley.
  7. Keeps well in the fridge for leftovers, simply reheat in the oven or microwave briefly.