Spicy Vegetarian Tagine
Spicy Vegetarian Tagine

Ingredients

Method

  • 1 sweet potato, cut into chunks
  • 1 eggplant, cut into chunks
  • 2 zucchini, halved and sliced
  • 1 red bell pepper, cut into chunks
  • 3 tbsp olive oil
  • 1 onion, sliced
  • 4 garlic cloves, sliced
  • 1 tsp ground coriander and cumin
  • 400g tin of chopped tomatoes
  • 1 tbsp harissa
  • 2 tbsp honey
  • 100g dried apricots, chopped
  • 400g tin of chickpeas, drained
  • Handful of coriander
  • Salt and pepper
  • Preheat your oven to 190C, then mix together the eggplant, sweet potato, and bell pepper in a bowl with 2 tbsp of olive oil, and plenty of salt and pepper. Fry in a hot pan for 3-4 minutes, or until golden.
  • Add a splash of oil to a lidded casserole dish or tagine, and add the onions, garlic, coriander, and cumin. Fry for a couple of minutes, then stir in the chopped tomatoes, honey, apricots, chickpeas, and tomatoes to combine. Add the fried vegetables, cook for 2 minutes, then add to the oven for 30 minutes.
  • Stir in about 200ml of water, and cook for a further 15 minutes until you have a rich, thick, and glossy sauce. Sprinkle with chopped coriander, and serve with fresh couscous.
1 hr
4 serving
This recipe pairs perfectly with the Old Mates Cinsault 2020 from Stellenbosch, South Africa.

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