PREP TIME: 20mins COOKING TIME: 60mins

Happy one pot cooking where all the spices get time to play around among the veggies. Lovely dish to make with lots of vegetables and its even better the next day. You can use any veg here just keep the ratio’s fairly similar.

I served this with some quick 10min flatbreads on the side but a fluffy couscous would be wonderful too.

Serves 6

SERVING SUGGESTION

When pouring in the stock, try adding a few chopped black olives, raisons instead of apricots and swapping the sweet potatoes for butternut.

WHAT YOU WILL NEED

A large baking dish with high sides ideally when all the veg is added, they will lay in a single layer.

( I finished my dish off in a pretty casserole)

INGREDIENTS
  • 1 large onion, peeled and halved cut into 8 wedges
  • 250g cauliflower (280g) broken into small florets, reserve the leaves if any
  • 4 small orange sweet potatoes (400g) peeled, cut into 2cm chunks
  • 1 fennel head, trimmed and cut into 2cm chunks
  • 1 red pepper, seeded and cut into 2cm chunks or jar roasted red pepper
  • 1 small aubergine, cut into 2cm chunks
  • small handful green beans, top and tailed cut into large chunks
  • small handful kale/chard/spinach, washed, rinds removed, chopped finely
  • 4 tablespoons olive oil
  • 3 large garlic cloves, minced
  • a good thumb fresh ginger, grated, enough to give you 3 tablespoons in the end.
  • 1 x 400g can tomatoes
  • 1 x 400g can chickpeas
  • 400ml hot good veggie stock
  • 15g fresh coriander, leaves only, diced

Spice Mix & Flavour

  • 1 tablespoon harissa (I used rose)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 8 small dried apricots chopped if big (use raisons)
  • 1/2 preserved lemon, diced
  • 1/4 cup toasted almonds

Quick Flatbreads

  • 375g self-raising flour
  • pinch salt
  • 200ml water
  • flour to dust
  • oil to brush the dough
METHOD
  1. Preheat oven to 200c and get all your ingredients together, prepping the veg while waiting for the oven to heat up is a good way to ensure oven is 200c when you are ready to start cooking.
  2. Meanwhile, pile the flour into a bowl with a pinch of salt, gradually add 200ml of water and mix into a dough. Knead on a flour-dusted surface for 2 min then stretch to 1cm thick, pressing all over with your fingertips to create little dimples. Leave to rest.
  3. Pour the oil into a large metal baking dish.
  4. Add the cauliflower, aubergine, onion, sweet potato, beans, red pepper and fennel and toss with your hands to cover with the oil. Spread the vegetables out so they lie in a single layer. Place in the preheated oven to roast for 15 minutes.
  5. Toast your coriander, cumin and turmeric together in a dry frying pan until fragrant, add to a small bowl and add a good pinch (or two) of salt.
  6. Sprinkle over the hot vegetables. Toss again to coat and return to the oven for another 15 minutes.
  7. Remove the tray, add the ginger, tomatoes, chickpeas, stock, garlic, harissa, apricots and lemon preserve if using. Season with salt and lots of black pepper.
  8. Return to cook for 30 minutes, checking the liquid every now and then, the tagine should not be dry or thick. Add a little more water if necessary. Add a large baking tray to the oven (for the flatbreads)
  9. Preheat the oven to its highest setting, grill. Brush the dough with the oil, remove the hot baking tray from the oven and dust lightly with flour, place the dough on the baking tray and bake until golden, keep a close eye on the bread, it will probably take around 7minutes. Remove.
  10. Finally, add the kale (greens you using) mix into the vegetables and sprinkle the toasted flaked almonds and coriander.
  11. Serve with warm, crusty flatbreads or couscous on the side.

Print Friendly, PDF & Email

PREP TIME: 20mins COOKING TIME: 60mins

Happy one pot cooking where all the spices get time to play around among the veggies. Lovely dish to make with lots of vegetables and its even better the next day. You can use any veg here just keep the ratio’s fairly similar.

I served this with some quick 10min flatbreads on the side but a fluffy couscous would be wonderful too.

Serves 6

SERVING SUGGESTION

When pouring in the stock, try adding a few chopped black olives, raisons instead of apricots and swapping the sweet potatoes for butternut.

WHAT YOU WILL NEED

A large baking dish with high sides ideally when all the veg is added, they will lay in a single layer.

( I finished my dish off in a pretty casserole)

INGREDIENTS

  • 1 large onion, peeled and halved cut into 8 wedges
  • 250g cauliflower (280g) broken into small florets, reserve the leaves if any
  • 4 small orange sweet potatoes (400g) peeled, cut into 2cm chunks
  • 1 fennel head, trimmed and cut into 2cm chunks
  • 1 red pepper, seeded and cut into 2cm chunks or jar roasted red pepper
  • 1 small aubergine, cut into 2cm chunks
  • small handful green beans, top and tailed cut into large chunks
  • small handful kale/chard/spinach, washed, rinds removed, chopped finely
  • 4 tablespoons olive oil
  • 3 large garlic cloves, minced
  • a good thumb fresh ginger, grated, enough to give you 3 tablespoons in the end.
  • 1 x 400g can tomatoes
  • 1 x 400g can chickpeas
  • 400ml hot good veggie stock
  • 15g fresh coriander, leaves only, diced

Spice Mix & Flavour

  • 1 tablespoon harissa (I used rose)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 8 small dried apricots chopped if big (use raisons)
  • 1/2 preserved lemon, diced
  • 1/4 cup toasted almonds

Quick Flatbreads

  • 375g self-raising flour
  • pinch salt
  • 200ml water
  • flour to dust
  • oil to brush the dough

METHOD

  1. Preheat oven to 200c and get all your ingredients together, prepping the veg while waiting for the oven to heat up is a good way to ensure oven is 200c when you are ready to start cooking.
  2. Meanwhile, pile the flour into a bowl with a pinch of salt, gradually add 200ml of water and mix into a dough. Knead on a flour-dusted surface for 2 min then stretch to 1cm thick, pressing all over with your fingertips to create little dimples. Leave to rest.
  3. Pour the oil into a large metal baking dish.
  4. Add the cauliflower, aubergine, onion, sweet potato, beans, red pepper and fennel and toss with your hands to cover with the oil. Spread the vegetables out so they lie in a single layer. Place in the preheated oven to roast for 15 minutes.
  5. Toast your coriander, cumin and turmeric together in a dry frying pan until fragrant, add to a small bowl and add a good pinch (or two) of salt.
  6. Sprinkle over the hot vegetables. Toss again to coat and return to the oven for another 15 minutes.
  7. Remove the tray, add the ginger, tomatoes, chickpeas, stock, garlic, harissa, apricots and lemon preserve if using. Season with salt and lots of black pepper.
  8. Return to cook for 30 minutes, checking the liquid every now and then, the tagine should not be dry or thick. Add a little more water if necessary. Add a large baking tray to the oven (for the flatbreads)
  9. Preheat the oven to its highest setting, grill. Brush the dough with the oil, remove the hot baking tray from the oven and dust lightly with flour, place the dough on the baking tray and bake until golden, keep a close eye on the bread, it will probably take around 7minutes. Remove.
  10. Finally, add the kale (greens you using) mix into the vegetables and sprinkle the toasted flaked almonds and coriander.
  11. Serve with warm, crusty flatbreads or couscous on the side.

Print Friendly, PDF & Email