Vegetable tagine with chickpeas

Ingredients

For the chermoula

  • 1 red pepper
  • 4 cloves
  • 3 tsp coriander seeds
  • 3 tsp cumin seeds
  • 3 cloves garlic
  • 1 red chilli
  • 1 tsp smoked paprika
  • bunches coriander
  • bunches flat leaf parsley
  • 10 leaves mint
  • 1 lemon, juice and zest only
For the vegetables

  • 8 baby shallots, (or small baby onions)
  • 400 g sweet potatoes, cut into chunks
  • 1 fennel, quartered
  • 3 kipfler potatoes, cut into chunks
  • 1 red pepper, cut into thick strips
  • 3 baby aubergines, cut in half length ways
  • 1 courgette, cut into about 6 disks
  • 4 roma tomatoes, cut in half
  • 1 cinnamon stick
  • 1 bay leaf
  • 10 prunes, pitted
  • 500 ml vegetable stock
  • 400 g canned or cooked chickpeas
For the couscous

  • 400-450 g couscous
  • 1 red onion, finely diced
  • 2 cloves garlic, finely chopped
  • 3 tbsp oil
  • 2 tbsp chopped preserved lemons
  • 3 tbsp flaked almonds
  • handfuls parsley, chopped
  • handfuls mint, chopped
  • handfuls coriander, chopped

Description

Anna Cooks Up A Tasty Vegetarian Peasant Stew With A Selection Of Mediterranean Vegetables And Couscous

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