Vegetarian Tagine Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetarian tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Vegetarian tagine.

With your daily recommended intake of vegies in one serve, this vegeratian dish is good for your hips and for your hip pocket.

Cooking Time
60 minutes

Ingredients (serves 4)

1 tablespoon Alfa One rice bran oil
1 medium brown onion, finely chopped
2 teaspoons Moroccan seasoning
1 cinnamon stick
3cm piece fresh ginger, grated
3 garlic cloves, crushed
1 medium carrot, halved, thickly sliced
650g butternut pumpkin, peeled, cut into 3cm cubes
1 1/2 cups vegetable stock
400g can crushed tomatoes
1/2 (500g) small cauliflower, cut into small florets
400g can chickpeas, drained, rinsed
1 medium zucchini, quartered, thickly sliced
1 tablespoon honey
Fresh coriander sprigs and couscous, to serve

Method

Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.

Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.

Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.

Sprinkle tagine with coriander sprigs. Serve with couscous.

Source
Super Food Ideas – February 2012, Page 21
Recipe by Kirrily La Rosa & Katrina Woodman

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