Ingredients Jump to Instructions ↓

  1. 2 medium (350g) beetroot, peeled, quartered

  2. 2 small (500g) yams, peeled, cut into 4 rounds

  3. 2 medium (240g) carrots, peeled,

  4. cut into 4 rounds

  5. 2/3 cup (160ml) extra virgin olive oil

  6. 1/3 cup (120g) honey

  7. 1/3 cup (80ml) lemon juice

  8. sea salt

  9. 300g shelled peas (about 800g unshelled)

  10. 8 fresh dates, pitted

  11. 1/2 cup (80g) blanched almonds

  12. chermoula

  13. 1/2 small (50g) red onion, chopped

  14. 2 cloves garlic, chopped coarsely

  15. 1/2 bunch coriander, including stalks, washed, chopped

  16. 1 teaspoon sea salt flakes

  17. 1 teaspoon ground cumin

  18. 1 teaspoon ground coriander

  19. 1 1/2 teaspoons chilli powder

  20. 1 teaspoon ground turmeric

  21. 1 teaspoon sweet paprika

  22. 1 1/2 teaspoons ras el hanout

  23. 1/3 cup (80ml) extra virgin olive oil

  24. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. CHERMOULA Place all ingredients, except oil and juice, in a food processor. Process for 1 minute. Gradually add oil until thick paste forms. Stir in lemon juice. Transfer to a bowl; cover and refrigerate. Place beetroot, yam and carrot in a bowl; add Chermoula and toss gently.

  2. Place vegetable mixture and oil in a tagine or large saucepan that has a lid. Cook, covered, over high heat, for 2 minutes. Add enough water to vegetables to come halfway up their side; add honey, juice and a little sea salt. Bring to the boil; reduce heat and simmer, covered, for about 30 minutes. Add peas, cook for a further 30 minutes. Add dates and almonds, cook for another 10 minutes.

  3. Remove tagine from the heat, cool to room temperature.

  4. Serve it in the tagine or, if using a saucepan, transfer the vegetables to a large bowl and serve.


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