I love, love, love Moroccan flavours and fondly remember visiting when I was pregnant with Thea. This tagine is super tasty and easy to do. Feel free to add some diced lamb rather than just sticking to the veggie option if you want.
Vegetarian Moroccan Tagine
1 orange, juiced (or two small citrus fruits)
1 garlic clove, thinly sliced
1 tsp ras el hanout
1 butternut squash, diced
1 sweet potato, diced ( supermarkets sell bags prepared if you want to be super lazy, I often have a bag in the freezer so I can make this dish whenever I feel like it)
1 tbsp dried apricots (optional)
400g can of chickpeas, rinsed
700ml chicken or vegetable stock
1 desert spoon balsamic vinegar
1 tsp cinnamon
1 onion, finely diced
coriander to serve
You may need a small sprinkle of ground almonds if you need to thicken it at the end. These are such a great thing to have in the store cupboard if you are reducing your carbs and use where you would normally use breadcrumbs, potato or flour to thicken sauces and soups. I use them to stuff mushrooms or as a crispy pesto topping on fish.
- Dice all your veg into roughly 1 cm cubes and finely chop onion and garlic.
- Place onion, garlic and diced veg into a large pan and soften slightly.
- Add in stock, cinnamon, ras el hanout, juice of the orange, balsamic and honey. Then add chickpeas. The stock should just cover the veg. Add more if required.
- Allow to slowly simmer, until the veg is cooked, al dente, soft but not mushy. Taste and adjust seasoning to your taste. This should take about 20-25 mins.
- Add in a little ground almonds if you feel it needs thickening. Mix and serve with some cous cous or quinoa with some more herbs mixed through.
- Tip for cooking perfect cous cous: I use a tupperware container and pour 200g of cous cous in then add hot stock to cover about by 1cm. Then place on the lid and leave for about 5 mins and you can then lightly fluff up the grains with a fork. Stir through some olive oil and herbs if you like and serve.
I was going to have some hummus the other day but felt like I needed something with a little more crunch and spice so I invented this salad! It would be perfect with a kofta or tuna steak for dinner.
400g can of chickpeas
spinach leaves, a couple of handfuls
½ red onion, sliced
chorizo sausage, diced (optional)
red pepper or courgette, chopped
1 tsp ras el hanout
- Place the onion and pepper into a frying pan and add a little coconut oil or water to cook and soften.
- Add in chorizo, ras el hanout, chickpeas and allow to brown a little.
- Add a handful of spinach to wilt.
- Put remaining spinach into a bowl to serve then top with the warm salad and eat! Perhaps add a drizzle of olive oil and balsamic vinegar if you want.