A tagine is an aromatically spiced Moroccan stew, and come in an endless array of ingredients and variations. This one is filled with the goodness and colour of vegetables, sweetness of prunes and nuttiness of almonds.
- ½ cup pitted prunes, chopped
- 1 tbsp honey
- olive oil, for frying
- 2 cloves garlic, sliced
- 2 spring onions, chopped
- ½ cup sweet onions, chopped
- ½ tsp cumin
- 1 tsp ground ginger
- ½ tsp turmeric
- 1 tsp ground coriander
- ½ cauliflower, chopped
- 1 large eggplant, chopped
- 2 large carrots, chopped
- 1 zucchini, chopped
- 1 cup green beans
- 1 tomato, chopped
- 1 cup organic vegetable stock
- ¼ cup almonds, blanched
- salt and fresh ground pepper, to taste
- fresh coriander and parsley, for garnishing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
If you don't have a tagine dish, you can use a regular saucepan.
1. Put prunes in a small saucepan over medium heat. Pour over honey and ¼ cup of water. Cook until water is mostly absorbed.
2. Heat the base of a tagine pot. Pour in olive oil. Add garlic, spring onions, onion and saute.
3. Add cumin, ground ginger, turmeric, ground coriander and mix well.
4. Mix in cauliflower, eggplant, carrot, zucchini, green beans, tomato and stir.
5. Pour over vegetable stock and stir well.
6. Cover tagine with lid and cook 30-40 minutes, or until vegetables are tender, stirring from time to time.
7. Add blanched almonds to a frying pan over medium-low heat. Fry for a few minutes to toast.
8. Serve tagine with cooked couscous, topped with toasted almonds, fresh coriander, and parsley.