A really easy, one-pot dish with uses several different vegetables you can swap to suit what is in your fridge at the time. You can also swap the chickpeas for another white bean if you would like to. The hard work is in the preparation, but once all the vegetables are chopped, there’s very little to do but wait!
An ideal mid week supper meal!
Enjoy! Joanne x
Easy, One Pot, Moroccan Vegetable Tagine
- 1 tbsp rapeseed oil
- 1 large brown onion skin removed and quartered
- 1 large red onion skin removed and quartered
- 2 medium carrots peeled, ends removed and chopped into chunks
- 1 large sweet potato peeled, chopped into chunks
- 1 large courgette washed, ends removed, chopped into large chunks
- 1 red bell pepper washed, seeds & core removed and cut into large chunks
- 1/2 small cauliflower ashed, cut into large pieces
- 2 cloves garlic skin removed, chopped finely
- 1 inch fresh ginger root peeled and chopped finely
- 1 tbsp ras el hanout ground spice mix
- 1 tsp ground turmeric
- 1 tsp sweet smoked paprika
- 400 mls tomato passata
- 300 mls vegetable stock
- 450 chickpeas pre-cooked or from a tin
- 1 handful dates or apricots chopped
- 1 handful fresh parsley to serve
If you are cooking this in an oven or stove top, you will need a large casserole pot for this recipe. If you are using your slow cooker, prepare the whole dish in the crockpot provided with the slow cooker.
Begin by ensuring you have all the ingredients and prepare them by washing, peeling and chopping into similar sized chunks.
Add the oil, onions, carrot, sweet potato, red pepper, courgette, and cauliflower to the pot and stir to combine. Place the lid on securely and leave to saute on a low heat setting for 10-15 mins.
Add the garlic, ginger, ras el hanout spice mix, turmeric, and sweet smoked paprika to the vegetables and stir.
Now add the passata, veg stock, chickpeas, and date or apricots and combine everything well with a spoon.
Now all the hard work is done and once you have brought the pot to boil, lower the heat to a simmer and allow to cook for 1 - 1 1/2 hours with the lid firmly in place. If you are using the cooker, bring the pot to boil then place it in the oven at 160 degrees for 1 1/2 hours with the lid firmly in place. If using a slow cooker, see notes below.
About halfway through cooking, check the fluid in the pot and add more water if needed.
Serve as it is with a few fresh parsley leaves or serve with a side of couscous, quinoa, brown rice or pitta bread.
This dish can be cooked in the oven, on the hob or in a slow cooker. Just adjust the cooking time for the slow cooker to about 4-5 hours.
Serve with quinoa, couscous, brown rice or pitta bread.
The key to even cooking is the try and chop all the vegetables an equal size.