Moroccan vegetable tagine
Sweet potato, carrots, courgette and chickpeas slowly stewed with ras el hanout, preserved lemon, olives and apricots.
- 65 min20 prep · 45 cook
- EasyDifficulty
- 390 kcalper serving
Ingredients
- Onion1
- garlic3 cloves
- Ras el hanout2 tsp
- Ground ginger1 tsp
- Sweet potato1
- Carrots3
- Courgette1
- chopped tomatoes (400 g)1 can
- chickpeas, drained (400 g)1 can
- Vegetable stock300 ml
- Dried apricots80 g
- Preserved lemon1
- Green olives60 g
- Olive oil3 tbsp
- Fresh corianderto taste
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soften the chopped onion in the oil in a tagine or heavy pot, then add the garlic, ras el hanout and ginger and stir for a minute.
- 2
Add the sweet potato and carrots in large chunks, the tomatoes and stock. Season, cover and simmer.
- 3
Add the courgette, chickpeas and halved apricots and cook until all the vegetables are tender but whole.
- 4
Stir in the olives and the finely chopped preserved lemon peel and simmer uncovered to thicken the sauce.
- 5
Scatter with coriander and serve with couscous or bread.
Tips and questions
- Do I need a tagine pot?
- No. Any heavy pot with a lid works; just keep the heat low.
- What can replace preserved lemon?
- Use the grated zest and a squeeze of juice from a fresh lemon at the end.
- Does it keep?
- Up to 4 days in the fridge, and it freezes well for 3 months.
Enjoy your meal!
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