Recipe: Yummy Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF

Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF. Slow cooked Chickpeas and veggie tagine recipe, delicious easy and flavourful dish from Morrocan Cuisine. Simple vegetable stew packed with the perfect balance of Moroccan flavors. This easy Moroccan vegetable tagine begins with a few humble ingredients, you probably already have: potatoes, carrots, onions, and garlic.

A slow simmered root vegetable tagine with apricots and rosemary. Serve this vegan dish as a side or over rice or quinoa for a complete meal. Truth be told I ate the root vegetable tagine over quinoa with canned tuna while Isaac added leftover bbq chicken. You can have Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF using 14 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF

1. It's 2 tsp of cumin seeds.
2. Prepare 2 tsp of coriander seeds.
3. You need 800 grams of (2x400g cans) chopped tomatoes.
4. It's 600 ml of water.
5. Prepare 1 tsp of harissa paste or extra if you like more heat.
6. You need 4 of leeks, sliced.
7. Prepare 4 of courgettes, sliced.
8. It's 4 of carrots, sliced.
9. It's 400 grams of can chickpeas, drained.
10. You need 2 tsp of turmeric.
11. You need 1 of salt & freshly ground pepper to taste.
12. You need 300 grams of corn cous cous (gluten free).
13. Prepare 400 ml of boiling water for the cous cous.
14. Prepare 2 tbsp of lemon infused olive oil.

A healthy spicy stew of mixed root vegetables cooked Moroccan-style with harissa paste and tomatoes. Great for vegetarians or a simple main course for the family. Top tip for making Winter root vegetable tagine. This mixed vegetable Moroccan tagine is easy to make and is a lovely vegetarian main dish.

Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350°F.
2. Dry fry the cumin & coriander seeds in a pan until you can smell them toasting, then crush them with the back of a spoon.
3. Add in the tomatoes, harissa paste and 600mls water and bring to the boil.
4. Add the sliced vegetables and the chickpeas, then stir in the turmeric and season well with salt & pepper.
5. Transfer the mixture into a large tagine or casserole dish and cook covered for an hour or until the vegetables are tender.
6. Put the couscous in a bowl, stir in 350mls boiling water, cover and let stand for 15 minutes. If it looks a little dry add the other 50mls boiling water.
7. When the water has all been absorbed, stir in the lemon oil and fluff up the couscous with a fork.
8. Serve the tagine over the couscous. It's a nice touch to garnish with fresh coriander leaves or to mix some through the couscous.
9. Try my moroccan mint tea, served cold over ice with this meal!.

Vegetables cooked in traditional Moroccan tagines have appetizing texture, color, and flavor. Cut the veggies into wedges or planks and arrange them in conical Berber style, or simply slice and layer them. View the recipe and nutrition for Moroccan Root Vegetable Tagine, including calories, carbs, fat, protein, cholesterol, and more. Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.