A sweet and spicy Moroccan root vegetable dish

Vegetable Tagine

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Ingredients

  • 2 red onions, sliced into wedges (optional)

  • 2 tsp ground coriander

  • 2 tsp cumin

  • 2 tsp cinnamon

  • 2 garlic cloves, crushed

  • 20g fresh ginger, grated

  • 2 tbsp harissa paste

  • 1 small butternut squash

  • 3 parsnips

  • 2 carrots

  • 200g split red lentils

  • 2 x 400g tin tomatoes

  • 1 litre of vegetable stock

  • 80g dried apricots (optional)

So sweet, children love it too!
50 mins
Easy
Serves 6-8
Method
1.
Prepare the vegetables by peeling and cutting into approximately 2cm cubes.
2.
Heat 2 tbsp of oil in a large saucepan or casserole dish. Add the onions and fry for 5 minutes until softened, then add the spices, ginger and garlic and cook for another 2 minutes.
3.
Add the harissa paste, stirring to cover the onions and then add the squash, parsnips and carrots, and continue to cook whilst stirring – getting the paste over the veg for 2 minutes.
4.
Add the lentils, tomatoes, apricots and stock and season. Cover and bring up to a simmer then leave for 50 minutes remembering to stir so as not to stick to the bottom – or transfer to a baking dish, cover and put in the oven.
5.
Serve with couscous.
Pro tip:

If you don’t have harissa paste, switch to 2 tbsp of smoked paprika and add some chilli if you want some heat.

Switch butternut squash to sweet potatoes.

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