
Spicy Vegetable Tajine 6 people Prep: 10 Minutes Cook: 65 Minutes Make this Spicy Vegetable Tajine and you’ll be one popular cook! Deliciously aromatic from the star anise and cinnamon, the slow cooking time means that the flavours have a longer time to develop into an oh-so-tasty and oh-so-good-for you meal that’s guaranteed to warm you up whatever the weather. Image: Photographically Ingredients 3 tbsps , 1 onion large 3 cloves garlic crushed 1 fresh ginger 1.5cm, grated 2 cinnamon quills 4 star anise 3 bay leaves 1 tsp cumin ground 1/4 tsp turmeric 2-3 tsps harissa (depending on how spicy you like it) 400g tomatoes tin whole plum 1 zest and juice lemon grated 300g pumpkin cut into 2cm pieces 2 carrots cut into 2cm pieces 2 parsnips cut into 2cm pieces 1 zucchini cut into 2cm pieces 10 apricots, halved 75 g sultanas 250g can chickpeas drained Instructions Heat olive oil in a large saucepan, add onion and sauté until soft. Add garlic, ginger and all the dry spices and cook for 1-2 mins, stirring. Next, add the tomatoes, harissa and lemon juice. Bring to the boil, add the vegetables and apricots, stirring well. Put the lid on and leave to simmer for about an hour, stirring once or twice, until the vegetables are deliciously soft. Serve hot with couscous or millet and garnish with fresh coriander and mint leaves. Share this recipe Print recipe

Spicy Vegetable Tajine

6 people
Prep: 10 Minutes
Cook: 65 Minutes

Make this Spicy Vegetable Tajine and you’ll be one popular cook!

Deliciously aromatic from the star anise and cinnamon, the slow cooking time means that the flavours have a longer time to develop into an oh-so-tasty and oh-so-good-for you meal that’s guaranteed to warm you up whatever the weather.

Image: Photographically

Ingredients

3 tbsps ,
1 onion large
3 cloves garlic crushed
1 fresh ginger 1.5cm, grated
2 cinnamon quills
4 star anise
3 bay leaves
1 tsp cumin ground
1/4 tsp turmeric
2-3 tsps harissa (depending on how spicy you like it)
400g tomatoes tin whole plum
1 zest and juice lemon grated
300g pumpkin cut into 2cm pieces
2 carrots cut into 2cm pieces
2 parsnips cut into 2cm pieces
1 zucchini cut into 2cm pieces
10 apricots, halved
75 g sultanas
250g can chickpeas drained

Instructions

Heat olive oil in a large saucepan, add onion and sauté until soft. Add garlic, ginger and all the dry spices and cook for 1-2 mins, stirring.

Next, add the tomatoes, harissa and lemon juice. Bring to the boil, add the vegetables and apricots, stirring well. Put the lid on and leave to simmer for about an hour, stirring once or twice, until the vegetables are deliciously soft.

Serve hot with couscous or millet and garnish with fresh coriander and mint leaves.

Share this recipe