Ingredients

The following ingredients have 4 Servings
  • 1 tbsp cardamom powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 1/2 tsp ground fennel seeds / fennel powder
  • 1 tsp cayenne ((omit for non-spicy))
  • 2 tsp turmeric
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 5 tbsp olive oil
  • 1/2 red onion (sliced; (sub any type of onion))
  • 1 garlic clove (, finely minced)
  • 800g/1.6lb butternut pumpkin / squash ((1/2 a small), peeled, cut into 2.5cm / 1" cubes)
  • 1 small eggplant (, cut into 2.5cm / 1/2" cubes)
  • 1/2 cauliflower head (, small, cut into bite size florets)
  • 1 capsicum / bell pepper (, cut into 2.5cm / 1" pieces (red or yellow))
  • 2 tomatoes (, seeds removed, cut into 1cm / 1/3" dice)
  • 3 1/2 cups water
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 400g/ 14oz canned chickpeas (, drained)
  • 200g / 60z green beans (, cut into 3.5cm / 1.5" pieces (~2 cups cut))
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1/2 cup slivered almonds (, toasted)
  • 1/4 cup coriander / cilantro (, roughly chopped)
  • Plain yogurt
  • Pinch of paprika or cayenne pepper

Instruction

  • Combine Tagine Spice Mix ingredients.
  • Preheat oven to 180°C/350°F.
  • Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don't burn).
  • Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.
  • Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.
  • Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.
  • Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.
  • Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)
  • Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.
  • Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.
  • For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.