Vegetable tagine
1
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Escape to Morocco with a sensational mix of spiced vegetables. Chickpeas make this meat-free meal seriously satisfying.
Ingredients
Brown onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Ground coriander
1 tsp
Moroccan seasoning
3 tsp
Tomato paste
1 tbs
Canned diced tomatoes
400 g, (1 x 400g)
Vegetable stock
1 cup(s), (250ml)
Pumpkin
400 g, Japanese variety, coarsely chopped
Baby potatoes
400 g, (chat) halved
Zucchini
1 large, coarsely chopped
Yellow patty pan squash
6 individual, quartered
Green string beans
150 g, halved
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Harissa
1 tsp, paste
Fresh coriander
⅓ cup(s), coarsely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium-high heat. Cook brown onion, stirring, for 3–5 minutes or until softened. Add crushed garlic and spices and cook, stirring, for 1 minute or until fragrant.
2
Add tomato paste, tomatoes, stock, pumpkin and potatoes and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes. Stir in zucchini, squash, beans and chickpeas and simmer, covered, for 12–15 minutes or until vegetables are tender. Gently stir in harissa paste and fresh coriander, then serve.
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