Vegetable Tagine
By Pete Evans
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Ingredients:
1 tablespoon coconut oil
1 red onion, chopped
1 tablespoon tomato paste
½ tablespoon harissa
300 g tomatoes, chopped
300 g sweet potato, peeled and chopped into 2 cm chunks
200 g zucchini (about 2 zucchini) cut lengthwise and sliced in 2 cm pieces
150 g parsnip, peeled and cut into 2 cm dice
200 g broccoli, broken in florets
150 g carrots, peeled and cut into 2 cm dice
200 g okra 100 g
100 g green Sicilian olives, pitted
100 g dates, pitted and chopped
1 large handful coriander
50 g pumpkin seeds
Chermoula
1 tablespoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon finely grated ginger
4 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon paprika
½ cup coriander leaves
½ cup parsley leaves
3 tablespoons coconut oil, melted
Juice of half a lemon
Method:
To make the chermoula, blend all ingredients together in a food processor until it forms a fine paste. Set aside until needed. Heat the coconut oil in a large saucepan or tagine dish over medium heat. Sauté the
onions for 6 minutes until soft and translucent. Add the chermoula paste and sauté for a further 30 seconds until fragrant.
Add the tomato paste and harissa, and cook for 30 seconds. Add the tomatoes, sweet potato, parsnip, carrots, dates and olives and stir to combine. Add another 900 ml of water, mix well and bring to the boil.
Once the liquid starts to boil, reduce to a gentle simmer, cover and cook for 30 minutes or until the vegetables are just tender. Add the okra, broccoli and zucchini and cover and cook for a further 15 mins until all the vegetables are soft and tender.Season with salt and freshly cracked pepper. To finish, serve directly from the tagine dish or a large serving bowl. Sprinkle with coriander and pumpkin seeds. Serve with cauliflower rice.