So: technically it's a vegetarian tagine. Extremely straightforward and brilliant for leftovers, plus (of course) is a seriously tasty meal. It's also low-cal if you care about that sort of thing. It's a very straightforward tagine, doable by anyone. Cheap too, so what's not to love? (Apart from the fact it isn't terribly beautiful.
Admittedly, this isn't exactly seasonal, but do you have any idea how many times I've been caught in a moody downpour this month on my way back from work? This is ideal grumpy-comfort food, simple to make, warming from the inside out without the guilt of a pizza binge. The opposite, even - the original recipe actually informs me that this gives you your entire five-a-day in one handy meal.
Perfect for rubbish rainy June evenings, Sunday nights or whenever you want something hot and comforting without lots of effort. This is also pretty great if you're trying to serve a large group of people, given it's basically a quick stew. And feel free to replace the veggies - sweet potato in place of peppers would be nice, or courgette (although do adjust roasting times.) This would also be a wonderful side-dish for any Moroccan spread a treat, so if you feel like being extra creative, serve with falafel, lamb, pitta, salad, mint yoghurt, chicken in harissa, coriander-spiced meatballs... the list is endless.
Vegetarian tagine with couscous and hummus (serves 2 with leftovers)
- 2 carrots
- 2 small parsnips
- 2 small red onions or 1 big one
- 1 red pepper
- 1/2 green pepper
- Handful of dried apricots (I chop mine, you can leave them whole if you prefer - you can see them in the bag in the photo)
- 2 tbsp olive oil
- 400g tin of chopped tomatoes
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tsp chilli powder/flakes
- 2 tsp honey
Plus 150g couscous and pot of hummus, to serve.
It's a very simple recipe. Chop up all your veg into even sized chunks, spread across two or three roasting tins. You can put them all in one, if you like, but crowded veg won't roast properly. Leave the onion in about 8 wedges, though - not too small.Drizzle with a little olive oil, ensure evenly coated (try not to disturb the red onions from their wedge-shape, I find they dry out terribly when separated into thin strips.) Put into oven on a high heat, around 200C, for 20 to 30 minutes, taking it out to shake the veg and check on it occasionally. When the veg is roasted to your liking, remove from the oven.
Next, put a tablespoon of oil in a sauce pan, and add your spices. The amount I use is a lot higher than the recipe suggests, but I find it's far tastier this way - nothing worse than an under-seasoned meal! Stir the spices into a paste on a medium heat, until very fragrant, then add your apricots, honey and then your tomatoes. Refill half the tin with water, give a shake, and add to the tomatoes and spices mix on the stove. Turn up to the boil, then reduce to a simmer until it thickens to your liking.
|Adding the veg to the thickened spicy tomato sauce|
Credit where credit is due: BBC Good Food