WONDERFUL VEG TAGINE | JAMIE OLIVER VEGETABLE RECIPES
|1 pinch of saffron|
|4 cloves of garlic|
|4 cm piece of ginger|
|1 teaaspoon ground cumin|
|½ teaspoon ground cinnamon|
|1 teaspoon ras el hanout|
|1 tablespoon sun-dried tomato paste|
|2.5 kg mixed veg such as aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers|
|1 x 400 g tin of chickpeas|
|100 g dried apricots|
|1 preserved lemon|
|300 g couscous|
|½ a bunch of mixed fresh herbs such as dill, mint, flat-leaf parsley (15g)|
|20 g flaked almonds|
- Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
- Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
- Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
- Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
- Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
- When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
- Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.
Calories 438 calories, FatContent 9.6 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 16.3 g protein, CarbohydrateContent 77.6 g carbohydrate, SugarContent 27.7 g sugar, SodiumContent 1 g salt, FiberContent 15.8 g fibre