Moroccan Vegetable Tagine
Melissa Hills
11 July 2022
This is a yummy vegetarian and gluten free meal that tastes great paired with rice, cous cous, or bread rolls.
What to put on label:
In the Notes section:
- Bake, covered, for 30 minutes at 180 degrees once defrosted.
- Serve with salad or vegetables and rice, cous cous or rolls. (These can either be supplied by yourself or the recipient can use what they have)
- Serving size: Choose from below, depending what size foil dish you used.
This will make enough to fill one large family-sized foil tin (serves 6); or 2 medium foil tins (serves 3-4 each); or 4 small individual-sized foil tins (serves about 1-2 each). [These are rough measurements]
Recipe adapted from The Mediterranean Dish.
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Ingredients
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| 0.25 cup olive oil, more for later | |
| 2 onions, chopped | |
| 4 tsp crushed garlic | |
| 2 carrots, chopped | |
| 2 large potatoes, chopped | |
| 1 large kumara, chopped | |
| 1 tsp salt | |
| 1/2 tsp paprika | |
| 1 tsp garlic powder | |
| 1 tsp ground coriander | |
| 1 tsp cinnamon | |
| 1/2 tsp turmeric | |
| 1 Tbsp tomato paste | |
| 2 cups diced tomatoes | |
| 1/2 cup heaping dried apricots, chopped | |
| 4 cups vegetable stock Vegeta vegetable stock is GF | |
| 2 cups chickpeas, drained | |
| 1 lemon, juiced |
Directions
1.
In a large heavy pot, heat olive oil over medium heat until just simmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
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2.
Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
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3.
Cook for 5 to 7 minutes on medium-high heat, mixing regularly.
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4.
Add tomatoes, apricot and vegetable stock. Season again with just a small pinch of salt.
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5.
Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
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6.
Stir in chickpeas and cook another 5 minutes on low heat.
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7.
Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or a combination of spices to your liking.
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