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
Ultimate version
Home-toasted spice blend, saffron, preserved lemon and a slow-cooked roasted vegetable medley.
Per serving£3.95
Total cost£15.80
Time1 hr 45 min
Ingredients for 4
- Tagine
- 3 tbsp extra virgin olive oil
- 2 banana shallots , sliced
- 3 cloves garlic , crushed
- 600 g crown prince squash , roasted in wedges
- 2 preserved lemons , skin only, chopped
- 80 g green olives , pitted
- 250 g cooked chickpeas
- Spices
- 1 cinnamon stick
- 1 tsp cumin seeds , toasted and ground
- 1 tsp coriander seeds , toasted and ground
- 1 pinch saffron threads , steeped in warm water
- To serve
- 250 g giant couscous , to serve
Method
- Roast the squash wedges in a hot oven with a little oil until caramelised at the edges.
- Toast the cumin and coriander seeds in a dry pan, then grind, and steep the saffron in warm water.
- In a tagine or casserole, soften the shallots and garlic in olive oil, add the ground spices and cinnamon stick and cook until fragrant.
- Add the chickpeas, saffron water and a splash of stock, then nestle in the roasted squash and braise gently for 40 minutes.
- Stir through the preserved lemon and olives in the last 10 minutes so they keep their bite.
- Cook the giant couscous separately, then serve the tagine spooned over the top.
Equipment
- tagine or cast-iron casserole
- roasting tray
- spice grinder
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.
