Veggie Tagine - great for non meat nights
Ingredients
[if !supportLists]· [endif]1 red onion cut into thick slices
[if !supportLists]· [endif]3 garlic cloves finely chopped or crushed
[if !supportLists]· [endif]1 sweet potato about the size of your hand, chopped into 2 cm chunks
[if !supportLists]· [endif]¼ squash pumpkin (about the size of your hand) chopped into 2 cm chunks
[if !supportLists]· [endif]3 carrots cut into chunks of the same size
[if !supportLists]· [endif]half red pepper chopped into thick slices
[if !supportLists]· [endif]1 courgette cut into 2 cm half moons
[if !supportLists]· [endif]tin of chopped tomatoes
[if !supportLists]· [endif]½ - 1 pint veggie stock
[if !supportLists]· [endif]tin of chickpeas
[if !supportLists]· [endif]1 teaspoon cumin
[if !supportLists]· [endif]1 teaspoon coriander
[if !supportLists]· [endif]1 tablespoon harissa paste
[if !supportLists]· [endif]3 tablespoons honey
[if !supportLists]· [endif]handful of apricots and dates
[if !supportLists]· [endif]fresh coriander chopped
[if !supportLists]· [endif]2 cups couscous
[if !supportLists]· [endif]water, olive oil, chopped almonds and chopped coriander
Method
[if !supportLists]1. [endif]Heat some oil in a large casserole pan and add the onion. Soften gently for 5 mins or so then add the ‘hard’ veg (squash, sweet potato, carrots) fry for around 8 minutes without burning. Add the garlic and fry for a minute or two longer.
[if !supportLists]2. [endif]If it looks a bit dry, add some more stock. Chuck in the tomatoes, half a pint of stock, the spices, the harissa and the honey and bring to a simmer. Pop on the lid and leave to do its thing for 30 mins or so, stirring regularly.
[if !supportLists]3. [endif]When the hard veggies are nearly soft, add the chickpeas, the courgettes and the red pepper. Cook until they’re as soft as you like them. Chuck in the chopped coriander.
[if !supportLists]4. [endif]Boil the kettle. Pour two cups of water into a pan with a good glug of olive oil and a teaspoon of salt. Bring to the boil. Remove from the heat and pour in two cups of cous cous. Leave until the cous cous has soaked up all of the liquid. Add a knob of butter and fork it through the cous cous. Throw in the almonds and the coriander.
