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Summer vegetable tagine recipe

  • 4servings
  • 40minutes

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, B9, H, C, E
MineralsCopper, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 12 shallots, peeled and halved if large (see tip above)

  3. 2 garlic cloves, finely chopped

  4. 4cm piece fresh ginger, finely chopped

  5. 150g brown or green lentils

  6. 2 tsp ras el hanout

  7. 1/2 tsp cumin seeds

  8. 800ml vegetable stock, hot

  9. 100g dried ready-to-eat apricots

  10. 150g baby carrots, scrubbed

  11. 3 small fennel bulbs, each cut into 6 wedges, any herby fronds chopped and set aside

  12. 2 courgettes, halved lengthways and cut into 4cm wedges

  13. 200g fresh or frozen peas

  14. 2 lemons, plus the juice of

  15. 100g blanched almonds, toasted and chopped

  16. Handful fresh flatleaf parsley, chopped

Instructions Jump to Ingredients ↑

  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.

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