If you’re looking for some winter warmth, then the next in our series of delicious recipes is for you.
The tagine is a typical North African dish full of chunky vegetables and meat, cooked in a special cooking pot which goes by the same name. There are many variations of this dish with the ingredients varying from country to country.
The tagine cooking pot is made from stoneware
, the bottom is a large, flat bowl, whilst the top is a dome shape and perfectly designed so that the top sits neatly inside the bottom and thus the pot is sealed into a mini clay oven. The pot is then placed on top of a fire to cook. The pot is designed this way so as to trap the moisture in the dish whilst cooking at a very high temperature. This means the food inside cooks without drying out, so the vegetables and meat are steamed to delicate, tender perfection, whilst the onions and more delicate vegetables caramelise into a gorgeous rich sauce. Nowadays, tagine is cooked in an oven but the results are just as tasty, satisfying and perfect for those wintry nights that have just descended upon us!
SPICED VEGETABLE TAGINE
Herbs and spices
- 3 garlic cloves
- corianfer seeds, preferably ground
- 2 tsp cumin
- 1tsp paprika
- 1 orange zest and juice
- a few strands of saffron, optional
- fresh mint, chopped
- 1 onion, diced
- 1 aubergine, cubed
- 400g sweet potatoes, peeled and roughly chopped
- 1 tbsp vegetable oil
- 400g canned chopped tomatoes
- broccoli, cut into small florets
- 400g tinned chickpeas
- 1 tbsp flaked almonds
- 2 peaches, stoned and sliced into medium wedges
- couscous or rice
Mix together all the herbs and spices including the onion. Season with salt and pepper and continue mixing until combined. Now add the aubergine, sweet potatoes and beans. Make sure all the veg has a good coating of the herb and spice mix. Leave to marinade for a while.
Preheat oven to 180C/170C fan/gas 4.
Put the oil in a saucepan and then add the vegetable mix. Cook and stir until the vegetables are al dente. Add the orange zest and juice. Stir Turn up the heat to sear in the flavour.Mix together the broccoli, chickpeas and almonds, peach slices and the rest of the herbs. Put everything in your tagine or stoneware dish. Cook for around an hour, keep an eye on it, stirring occasionally. The sauce should be thick, rich and aromatic. Serve with cous cous or rice.