A warming delicious supper, this tagine recipe is packed full of flavour with a lovely hint of sweetness. Packing in a variety of different veggies and bursting with vitamin C, it's the perfect comforting meal that can be made in big batches and frozen for a later date.
Ingredients
- 2 tsp Aduna Baobab Powder
- 1 carrot
- 350g new potatoes
- 1 fennel bulb
- 1 courgette
- 1 red onion
- 400g can chickpeas, rinsed and drained
- 400g can chopped tomatoes
- 250ml vegetable stock
- 3 tbsp extra virgin olive oil
- Zest and juice of 1 orange
- 8 dates
- 3 garlic cloves, crushed
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp chilli powder
- ¼ tsp ground nutmeg
- 1 tsp fennel seeds
- Couscous, to serve
- 1 tsp turmeric, to serve (stir into couscous)
- Toasted flaked almonds, to serve
Method
- Heat the oven to 200°C. Chop up the courgette, potatoes, fennel, carrot and onion and place them in a roasting tin with 2 tbsp of olive oil, the cumin, fennel and coriander seeds and salt and pepper. Stir well so everything is evenly coated and roast for 30-40 minutes, stirring halfway through, until everything is cooked.
- While this is cooking, heat a large pan over a medium heat and add 1 tbsp of olive oil. Add the garlic and the rest of the spices and fry for a few minutes before adding the tomatoes, chickpeas, vegetable stock, orange zest and juice and chopped dates. Bring to the boil and simmer while the vegetables roast.
- Once the vegetables are cooked, add them to the pan and simmer for a further 15-20 minutes.
- Turn off the heat and stir in the baobab powder.
- Serve over warm turmeric couscous scattered with toasted flaked almonds, if using.
Enjoy!
