MOROCCAN INSPIRED TAGINE OF WINTER VEGETABLES AND DRIED FRUITS



After extremely warm December the winter has finally arrived, temperatures dropped, grass has a lovely frosty hue shimmering in the wintery sunshine. It is absolutely gorgeous ! Weather like this is perfect for something warming, comforting, something that will fill your house up with irresistible aroma. What can be better than winter veggies, warming spices, rich sauce slowly simmering on the stove...I am using up some of my dried fruit stash, chickpeas (again), the other half of squash leftover from making the hummus and lots of different spices from my spice cupboard. It may not be North African weather here, but the gorgeous smells sure do evoke a Moroccan souk.

tagine

MOROCCAN INSPIRED TAGINE OF WINTER VEGETABLES AND DRIED FRUITS

The quantities of individual vegetables depend on what is in your veg drawer, my butternut squash made about half of the mix, purely because I wanted the use it all up. This dish will freeze and reheat well. You can use mild or hot paprika whatever you prefer, I went for the mild version making the dish more kid friendly. Preferably do not use smoked paprika for this dish.

Ras el hanout is a Moroccan spice mix, each mix is slightly different as traditionally this is a special mix from each individual spice shop. I love mine to contain rose buds to lend the dish lovely but not overpowering fragrance.If you cant find ras el hanout, use any Moroccan spice mix or omit all together.

When preparing parsnips it is a good idea to cut out the middle core.

Serves 4 hungry people

ingredients
900g mix of carrot, parsnip and butternut squash, cut into large chunks, about 11/2 inches (4cm)
1 large red onion, chopped
3 garlic cloves, finely chopped
1/2 Tbs olive oil
2 tsp cumin
2 tsp paprika (sweet or hot)
2 tsp ras el hanout or moroccan spice mix
1 tsp cinnamon
1 tsp coriander
1/2 tsp turmeric
2 heaped Tbs tomato paste
1 tin of chopped tomatoes
1 tin of chickpeas
100g dried apricots
100g dried prunes
2 Tbs honey or dark agave syrup
2 1/2 c (725ml) vegetable stock
1 cup of barley couscous

method
  1. In a large pan on medium heat saute the onions in the olive oil till soft about 10min. Add the garlic and cook for further 1 min.
  2. Add all your spices, stir into the onions. Tumble in all your vegetables and quickly stir in to coat with the spices.
  3. Next add the tomato paste, let the cook about 30sec before adding the tinned tomatoes, chickpeas, dried fruits, agave (or honey) and the vegetable stock.
  4. Bring to boil, turn down the heat and let simmer for about 1 hour, or till all the vegetables are tender and sauce is thick and rich. Season with salt if needed.
  5. Cook the couscous according to package instructions.
  6. Serve the tagine with couscous.

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