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
Better version
Fresh squash, peppers and apricots with proper ras el hanout and fresh coriander.
Per serving£2.10
Total cost£8.40
Time1 hr
Ingredients for 4
- 2 tbsp olive oil
- 1 onion , sliced
- 2 cloves garlic , crushed
- 1 tbsp ras el hanout
- 500 g butternut squash , diced
- 1 red pepper , chopped
- 400 g tinned chickpeas , drained
- 400 g tinned chopped tomatoes
- 60 g dried apricots , halved
- 400 ml vegetable stock
- 1 handful fresh coriander , chopped
- 200 g couscous , to serve
Method
- Soften the onion and garlic in the olive oil, then stir in the ras el hanout until fragrant.
- Add the squash and pepper and toss to coat in the spices.
- Pour in the tomatoes, stock, chickpeas and apricots, then simmer gently for 30-35 minutes until the squash is tender.
- Season to taste and stir through most of the coriander.
- Steam the couscous and serve topped with the tagine and remaining coriander.
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.
