Mains
Middle Eastern
Middle EasternVegetable Tagine
A fragrant North African vegetable stew shown three ways. The basic uses a curry-powder shortcut, while the ultimate toasts its own ras el hanout and finishes with preserved lemon and saffron.
Vegan
Gluten-free
Dairy-free
Nut-free
Budget version
Frozen veg, tinned chickpeas and curry powder for a quick storecupboard tagine.
Per serving£1.05
Total cost£4.20
Time40 min
Ingredients for 4
- 1 onion , chopped
- 2 tbsp curry powder
- 500 g frozen mixed vegetables
- 400 g tinned chickpeas , drained
- 400 g tinned chopped tomatoes
- 300 ml vegetable stock
- 1 tbsp vegetable oil
- 200 g couscous , to serve
- salt and pepper , to taste
Method
- Fry the onion in the oil until soft, then stir in the curry powder for a minute.
- Add the tomatoes, stock and chickpeas and bring to a simmer.
- Tip in the frozen vegetables and simmer for 20 minutes until tender and thickened.
- Meanwhile cover the couscous with boiling water, fluff with a fork, and serve under the tagine.
Equipment
The three ways, side by side
Budget
Frozen veg, tinned chickpeas and curry powder for a quick storecupboard tagine.
Better
Fresh squash, peppers and apricots with proper ras el hanout and fresh coriander.
Ultimate
Home-toasted spice blend, saffron, preserved lemon and a slow-cooked roasted vegetable medley.
