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Easy veggie tagine

We can never say ‘no’ to comfort food, especially when it’s as delicious and flavourful as this easy veggie tagine, perfect for meat-free Monday.

SERVES 4 // COOKING TIME 1 hour 10 min

1 tbsp olive oil
2 onions, peeled and grated
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground black pepper
2 tsp cinnamon
1 tsp cayenne pepper
3 cloves garlic, peeled and crushed
3 beetroots, peeled and chopped
1 butternut, peeled and chopped
2 × 400 g tin chopped tomatoes
2 × 400 g tin chickpeas
600 ml vegetable stock
½ cup raisins or chopped dried apricots
2 tbsp sugar or honey
Salt and pepper
2 tbsp chopped parsley

1. Heat the oil in a large pot over medium heat. Add the onions and spices and fry for 10 minutes, until the onions are soft and spices are fragrant.
2. Add remaining ingredients (except the parsley). Bring to a simmer and cook for 45 minutes, until liquid is slightly reduced.
3. Season with salt and pepper. Garnish with parsley and serve with rice or flatbread.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen //

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