Some of our Food Ambassadors cooked this delicious tagine for a LEAP training lunch for 60 staff members. It’s a great one because you can basically throw in whatever veg you have, and change it to what is in season. We served it with a giant couscous salad and healthy coleslaw.
Would also go well with this: http://healthylivingplatform.org/project/butterbean-lemon-and-mint-dip
- 700 grams of 3 or 4 different vegetables such as carrots, squash, sweet potatoes or parsnips
- 100 grams of greens such as kale or spinach, chopped
- 2 tablespoons of extra virgin olive oil
- 1 large onion
- 1 celery stalk, finely chopped
- 1 tin of chickpeas
- 1 tin of chopped tomatoes
- 70 grams of dried apricots cut into strips
- 2 garlic cloves, crushed
- 2cm piece of ginger, peeled and grated
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- ½ a teaspoon of ground cinnamon
- 1 bay leaf
- 2 teaspoons of low-salt vegetable stock
- Half a bunch of herbs, such as dill, mint, parsley or coriander (or a mixture)
- Pinch of black pepper
- 50g of flaked almonds
- Put stock in a jug and cover with 300 millilitres of boiling water.
- Place the oil in a large saucepan over a medium heat. Add the onion, garlic and ginger and cook for 5 minutes. Add all the dried spices and cook for a further 2 minutes.
- Add stock and chopped tomatoes and cook over a low heat.
- Meanwhile chop your vegetables into 2cm chunks or cubes and add these to the saucepan. (Do not add the spinach at this stage)
- Drain the chickpeas and add these. Add the chopped apricots.
- Bring to the boil, cover, reduce the heat to low and simmer for approximately 30 minutes or until the vegetables are cooked.
- When the tagine is almost done, add the spinach and cook for a further 5 minutes. Stir through the lemon juice.
- Whilst the tagine is cooking, roughly chop the herbs.
- Serve with couscous or flat breads, and sprinkle over chopped herbs and flaked almonds (if using).