Mixed Vegetable Tagine Recipes

Steps:

• Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.
• Stir in the Quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.

Steps:

• Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes.
• Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt.
• Bring to the boil, cover and simmer for 25 minutes.
• Stir in the Quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like.
• Scatter with the chopped coriander and serve.

Steps:

• Heat the oil in a pan, add the carrot and fry until browned. Remove and reserve.
• Add the onion and garlic to the pan and cook gently until soft and golden.
• Add the pepper and zucchini and cook until softened.
• Stir in the spices and cook until fragrant, then add the tomatoes, carrots, broth and seasoning. Bring to a boil.
• Add the chickpeas, cover and simmer for about 30 minutes until all the vegetables are tender.
• Stir in the lemon juice and sprinkle over the parsley and green onions.