Vegetable Tagine

Tagine

• 1 large Yellow onion
• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• 3 medium Carrot
• 4 medium Tomato, ripe
• 400 g Canned chickpeas
• 120 g Dried apricot
• 2 medium Courgette
• 600 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

To serve

• 250 g Couscous
• 300 ml Water
• 1 tbsp Extra virgin olive oil
• ½ tsp Fine sea salt
• 20 g Fresh coriander

1. Halve and thinly slice the onion. Peel and thinly slice the garlic, then peel the carrots and cut them into thick coins; cut the tomatoes into chunks and the courgettes into large pieces.
2. Set a tagine over low to medium heat (or use a casserole on the hob) and warm the olive oil. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
3. Stir in the garlic, ground cumin and ground cinnamon and cook for 1 minute until fragrant. Add the carrots and stir to coat in the spices.
4. Add the tomatoes, chickpeas, dried apricots, water, remaining salt and the black pepper. Bring to a gentle simmer, cover, and cook for 35 minutes, stirring once or twice, until the carrots are nearly tender and the sauce has thickened slightly.
5. Stir in the courgettes, cover again, and simmer for 12 to 15 minutes until the courgettes are tender but still holding their shape. Taste and adjust seasoning with a little more salt and pepper if needed.
6. Put the couscous in a bowl with the salt and olive oil. Pour over the water, cover, and leave for 5 minutes, then fluff with a fork.
7. Roughly chop the fresh coriander. Serve the tagine over couscous and scatter over the coriander.

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