Roast Vegetable and Chickpea Tagine
Ingredients
- 2 tbsp olive oil
- 2 red peppers
- 2 courgettes
- 2 aubergines
- 1 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 1.5 tsp ground coriander
- 1.5 tsp ground cinnamon
- 1.5 tsp ground cumin
- 1 heaped tbsp harissa paste
- 1 can chopped tomatoes
- 1 vegetable stock cube
- 2 cans chickpeas
- 1/4 cup dried apricots
- 1 tbsp honey
- Salt to taste
- Water (amount equal to one can of tomatoes)
Optional
- 1/2 preserved lemon
Preparation
Preheat the oven to 180C
Coat the chopped vegetables in two tbsp olive oil, lay in a single layer on a baking tray and roast for 20 minutes, giving them a little shake halfway
While that’s happening, put 1 tbsp oil in a large pan and cook the onion for about 5 minutes
Add the garlic and cook for another two minutes
Add the ground cumin, coriander and cinnamon and cook for two minutes, mixing well with the onions and stirring continuously to make sure they don’t burn
Add the harissa and mix well
Add the chickpeas, tomato, water and veg stock
Add the lemon, apricots and bring to a simmer
Cook for 20 minutes, add the roasted vegetables, mix through and cook for another 5 minutes
Stir through the honey, season with salt and pepper and serve
