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Moroccan Veggie Tagine |  Vegetable Day

Makes 4 serving - uses 11 oz of your daily vegetable allowance and ½ cup of your daily fruit allowance

Ingredients
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  • 2 carrots, roughly chopped
  • 1 zucchinis, roughly chopped
  • ½ eggplant, roughly chopped
  • ½ cauliflower, roughly chopped
  • 1 cup green bean, roughly chopped
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 TBSP fresh ginger root, minced
  • ½ cup veggie stock or water
  • ½ tsp ras el hanout, buy readymade or here is a recipe: www.epicurious.com/recipes/food/views/ras-el-hanout-101070
  • ½ tsp of turmeric
  • ¼ tsp black pepper
  • 1 tsp sea salt
  • 3 TBSP of red harissa paste, buy readymade (no vinegar, oil) or here is a recipe replace the oil for water : www.epicurious.com/recipes/food/views/harissa-51185010
  • optional - smoked paprika
  • 1 TBSP parsley, chopped
  • 1 TBSP mint, chopped
  • optional - lemon slices, preserved or fresh
  • optional - apricots, frozen
  • garnish - chopped mint
  • garnish - parsley
  • garnish - pomegranate seeds
Directions
  • spray the tagine or deep pan with PAM and sauté the chopped onion for about 2 min
  • add garlic
  • when translucent add other veggies, spices , ginger, harissa, parsley, mint
  • put a few slices of preserved lemon and apricots on top (optional)
  • add veggie stock/water
  • add a sprinkle of smoked paprika if making it in a pan (tagine imparts some of this flavor)
  • cook covered with lid over low heat for 30-45 mins, stirring occasionally very gently if using a pan (do not stir if in tagine)
  • serve plain or over legal noodles
  • garnish with parsley, mint and pomegranate seeds
  • enjoy!

    You can keep it easily in the refrigerator until the next veggie days or freeze. This is a good recipe for batch cooking.
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