Name: Moroccan Vegetable and Chickpea Tagine
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: moroccan
Ingredients: 2 tbs oil; 1 onion cut in half sliced; 4 garlic clove finely chopped; 1 1/2 tbs ras el hanout; 350 g pumpkin broken into chunks peeled; 350 g sweet potato broken into chunks peeled; 350 g zucchini broken into chunks peeled; 1 cup tomato diced; 1 cup water; 400 g canned chickpeas drained rinsed; 1/2 cup dried apricots; 1 pinch saffron threads crumbled; 2 tbs hot water; 2 tsp sugar; 1 harissa *optional; 1 tbs parsley chopped *to decorate

by SpiceGirl Last updated on 07/15/2019

You don't have to be a vegetarian or vegan to enjoy this flavoursome meal. - SpiceGirl

Ingredients

2 tbs oil
1 onion cut in half sliced
4 garlic clove finely chopped
1 1/2 tbs ras el hanout
350 g pumpkin broken into chunks peeled
350 g sweet potato broken into chunks peeled
350 g zucchini broken into chunks peeled
1 cup tomato diced
1 cup water
400 g canned chickpeas drained rinsed
1/2 cup dried apricots
1 pinch saffron threads crumbled
2 tbs hot water
2 tsp sugar
1 harissa *optional
1 tbs parsley chopped *to decorate

Method

Step 1

Soak saffron in hot water.
Step 2

Heat oil in a heavy based saucepan and gently fry onion until golden brown (about 5 minutes).
Step 3

Add garlic and ras el hanout, stirring until fragrant for approximately 30 seconds.
Step 4

Add pumpkin, sweet potato, tomatoes, saffron and soaking water and additional cup of water.
Step 5

Cover and bring to the boil, then turn the heat down and simmer for about 5 minutes.
Step 6

Add zucchini, chickpeas and apricots. Stir well.
Step 7

Taste and add salt, black pepper, sugar and more Ras el Hanout, if desired.
Step 8

Bring to the boil, cover and simmer gently for about 30 minutes or until vegetables are soft but not mushy and sauce has reduced.
Step 9

Garnish with chopped parsley.
Step 10

Add harissa or chopped fresh chillies if you like it hot.

Recipe Notes

from Australia’s Best Recipes team

If using a Moroccan tagine on the stove top, fry off onion, garlic and ras el hanout in a saucepan first, then transfer to the (pre-soaked) tagine with remaining ingredients but less water. Cover with the lid, gently bring to a boil, then simmer on very low heat until cooked to your liking, stirring occasionally.