Veggie, vegan, dairy-free, and packed with a whopping seven portions of your daily veg – this hardworking recipe ticks a lot of boxes!
Follow our simple steps for a super-tasty, veg-packed dish great for a midweek supper or a relaxed weekend dinner. The vegetables should be chunky so they hold their shape during the slow cooking. Serve the tagine as the Moroccans do – over some nutty-tasting couscous.
INGREDIENTS
400g tinned or 200g dried chickpeas
8 button onions
2 carrots
2 courgettes
500g pumpkin
1 large potato
½ a green cabbage
5 baby aubergines
½ a bunch of fresh mint (15g)
½ a bunch of fresh flat-leaf parsley (15g)
30g ginger
1 generous pinch of saffron
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon tomato purée
1 litre organic vegetable stock
300g couscous
harissa, to taste
METHOD
Cook the couscous according to the packet instructions. Take the tagine off the heat. Spoon the couscous onto serving plates and top with the tagine, scatter with the remaining mint and parsley leaves. Serve immediately with harissa, to taste.
For more healthy, veg-packed dishes, take a look at our Health page – it’s bursting with tips, recipes, features and videos. You can also learn all about the wonderful world of veg at the Vegepedia!