THIS vegetarian tagine is full of healthy goodness and with all your daily recommended intake of vegies in one serve, is good for your hips and your hip pocket. Not only is it low-GI, low-fat and diabetes-friendly, it has a subtle blend of apricots and spice so it tastes great too! If you feel the need for meat just add stir fry cut beef, lamb or chicken in step 1 after the onion has softened.
Looking for a quick short cut for lunch tomorrow at work or home? That’s easy. Spoon the tagine in a wrap with a little rocket and a squeeze of lemon. Take a small container of yoghurt for dipping with you to work and hey presto an awesome lunch. Toast the wrap if you wish for a crispy bite.
We serve our very popular Moroccan lamb roti in both dcafé and Sea Breeze Café so feel free to let us make it for you.
What you need
1 tbspn oil, 1-½ finely chopped medium brown onions, 4 tspns Moroccan seasoning, 1 tspn cinnamon, 5cm piece grated fresh ginger, 5 crushed garlic cloves, 2 halved, thickly sliced medium carrots, 650g butternut pumpkin cut into 3cm cubes, 100gm dried apricots, 1-1/2 cups vegetable liquid stock (or water), 400g can crushed tomatoes, 1/2 (500g) cauliflower cut into small florets, 400g can chickpeas - drained, and rinsed, 1 medium zucchini - quartered and thickly sliced, 2 tbspns honey, ½ tspn chilli flakes (optional), fresh coriander sprigs, and a spoon of yoghurt to serve.
1. 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. 2. Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock, apricots and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften. 3. 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. 4. Spoon on yoghurt and sprinkle with coriander sprigs. Serve with couscous.
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