Summer vegetable tagine recipe
Serving instructions
Serves 4-6 | Ready in 40 minutes | Rating
Vary the vegetables you use according to what’s in season for this moreish Moorish vegetarian tagine recipe.
Ingredients
2 tbsp olive oil
12 shallots, peeled and halved if large (see tip above)
2 garlic cloves, finely chopped
4cm piece fresh ginger, finely chopped
150g brown or green lentils
2 tsp ras el hanout
½ tsp cumin seeds
800ml vegetable stock, hot
100g dried ready-to-eat apricots
150g baby carrots, scrubbed
3 small fennel bulbs, each cut into 6 wedges, any herby fronds chopped and set aside
2 courgettes, halved lengthways and cut into 4cm wedges
200g fresh or frozen peas
Grated zest of 2 lemons, plus the juice of 1
100g blanched almonds, toasted and chopped
Handful fresh flatleaf parsley, chopped
Method
1. Heat the oil in a large tagine base, casserole or saucepan. Add the shallots and cook, stirring, for 3 minutes. Add the garlic, ginger, lentils, ras el hanout and cumin, and cook for a further minute. Pour in the stock and bring to the boil, then reduce the heat slightly, cover and simmer for 15 minutes.
2. Add the apricots, carrots, fennel and courgettes and simmer, covered, for 5 minutes. Add the peas and half the lemon zest and cook for 5 more minutes. Stir in the lemon juice and season to taste.
3. Scatter with the remaining zest, toasted almonds, fennel tops and parsley to serve.
Nutritional info
Per serving (based on 6): 364kcals, 15.2g fat (1.5g saturated), 17.1g protein, 43.3g carbs, 21.8g sugar, 0.2g salt
Chef's tip
To peel shallots easily, drop them into boiling water for 1 minute, then refresh, drain and pull away the outer skin.
