Summer vegetable tagine

Name: Summer vegetable tagine
Yield: Serves 6
Cuisine: Moroccan recipes
Ingredients: 2 tbsp olive oil; 12 shallots, peeled and halved if large (see tip above); 2 garlic cloves, finely chopped; 4cm piece fresh ginger, finely chopped; 150g brown or green lentils; 2 tsp ras el hanout; ½ tsp cumin seeds; 800ml vegetable stock, hot; 100g dried ready-to-eat apricots; 150g baby carrots, scrubbed; 3 small fennel bulbs, each cut into 6 wedges, any herby fronds chopped and set aside; 2 courgettes, halved lengthways and cut into 4cm wedges; 200g fresh or frozen peas; Grated zest of 2 lemons, plus the juice of 1; 100g blanched almonds, toasted and chopped; Handful fresh flatleaf parsley, chopped

Easy
July 2008

Easy
July 2008

Test kitchen approved

Serves 6
Ready in 40 min

Vary the vegetables you use, according to what’s in season, for this moreish Moorish vegetarian tagine recipe.

Dairy-free recipes
Vegan recipes
Vegetarian recipes

Nutrition: per serving

Calories: 364kcals
Fat: 15.2g (1.5g saturated)
Protein: 17.1g
Carbohydrates: 43.3g (21.8g sugar)
Salt: 0.2g

Nutrition: per serving

Calories: 364kcals
Fat: 15.2g (1.5g saturated)
Protein: 17.1g
Carbohydrates: 43.3g (21.8g sugar)
Salt: 0.2g

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Ingredients

2 tbsp olive oil
12 shallots, peeled and halved if large (see tip above)
2 garlic cloves, finely chopped
4cm piece fresh ginger, finely chopped
150g brown or green lentils
2 tsp ras el hanout
½ tsp cumin seeds
800ml vegetable stock, hot
100g dried ready-to-eat apricots
150g baby carrots, scrubbed
3 small fennel bulbs, each cut into 6 wedges, any herby fronds chopped and set aside
2 courgettes, halved lengthways and cut into 4cm wedges
200g fresh or frozen peas
Grated zest of 2 lemons, plus the juice of 1
100g blanched almonds, toasted and chopped
Handful fresh flatleaf parsley, chopped

Method

Heat the oil in a large tagine base, casserole or saucepan. Add the shallots and cook, stirring, for 3 minutes. Add the garlic, ginger, lentils, ras el hanout and cumin, and cook for a further minute. Pour in the stock and bring to the boil, then reduce the heat slightly, cover and simmer for 15 minutes.
Add the apricots, carrots, fennel and courgettes and simmer, covered, for 5 minutes. Add the peas and half the lemon zest and cook for 5 more minutes. Stir in the lemon juice and season to taste.
Scatter with the remaining zest, toasted almonds, fennel tops and parsley to serve.