MOROCCAN TAGINE

Ingredients

• 100 g Onion, large, cleaned, diced
• 6 clove Garlic cloves, crushed
• 200 g Carrot, peeled, diced
• 200 g Sweet potatoes, peeled and diced
• 200 g Turnip
• 200 g Zucchini
• 3 tsp Organic Ras El Hanout Seasoning, MRSJP
• 1/2 tbsp Fennel seeds
• 1/2 tbsp Cumin seeds
• 400 g Canned tomatoes
• 250 g Chickpeas, canned, drained, rinsed, MRSJP
• 400 ml Vegetable broth, bouillon or consomme, low sodium
• 40 g Dried apricots
• 40 g Dried figs
• 20 g Almonds, blanched
• 10 g Coriander leaves, fresh, chopped
• 1 tsp Harissa seasoning, organic, whole foods, MRSJP
• 100 g Gluten-free couscous

Method

1. Assemble all ingredients
2. Chop the onions and garlic finely.
3. Pre-cook the chickpeas or used pre-cooked.
4. Cut all the vegetables into medium sized dice.
5. Chop all the herbs.
6. Cut the dried fruits in half.
7. To cook the tagine
8. Cookout the onion and garlic, in about 100ml of water with a pinch of salt for 6 minutes.
9. Add all the spices and cook out gently for 3 minutes.
10. Add all the vegetables, (optional - 20g harissa paste or 1 tsp seasoning), tinned tomato and water.
11. Cook out on a gentle heat for 20-30 minutes.
12. About 5 minutes before serving, add the dried fruits (reserve some to sprinkle on top)
13. Stir in the herbs just before serving.
14. Garnish with almonds and dried fruits
15. Served with some steamed cous-cous