Vegetable tagine - vegetarian

Name: Vegetable tagine - vegetarian
Yield: 2-3 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion, peeled and chopped; 2 garlic cloves, peeled and crushed; 1 tsp ground ginger; 1 tsp ground turmeric; Generous pinch saffron; 1 piece cassia bark/ 1 cinnamon stick; About 500-600g vegetables eg squash, carrot, sweet potato,; 300-400 ml veggie stock; 10 or so prunes - chop some, leave rest whole; 1 preserved lemon - just the skin, finely chopped; 1 tbsp honey; 1 handful green olives; 1 (400 g) can chickpeas, drained; handfuls Fresh coriander - couple of; Blanched or flaked almonds - toasted

Alessandra @alessa

Vegetable tagine - vegetarian

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Ingredients

2-3 servings

1 tbspolive oil
1onion, peeled and chopped
2garlic cloves, peeled and crushed
1 tspground ginger
1 tspground turmeric
Generous pinch saffron
1 piececassia bark/ 1 cinnamon stick
About 500-600g vegetables eg squash, carrot, sweet potato,
300-400 mlveggie stock
10or so prunes - chop some, leave rest whole
1preserved lemon - just the skin, finely chopped
1 tbsphoney
1 handfulgreen olives
1 (400 g)can chickpeas, drained
handfulsFresh coriander - couple of
Blanched or flaked almonds - toasted

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Steps

1

Heat the oil in a pan (with a lid for later). Add onions and fry til soft.
2

Add garlic and spices. Cook for a couple of minutes
3

Add the vegetables, stick, prunes and preserved lemon skin. Bring to a simmer, cover and simmer for about 30 mins - until the vegetables are soft.
4

Add the honey, olives and chickpeas. Stir through.
5

Scatter the almonds and coriander on top. Enjoy 😋