MOROCCAN-STYLE VEGETABLE TAGINE

A colourful blend of vegetables scented with saffron, lemon and parsley work
beautifully served with a honey sweet couscous.

2 tbsp olive oil
2 onions, chopped
2 garlic cloves, finely chopped
500 g / 1 lb 2 oz butternut squash or pumpkin, cut in batons
2 large carrots, cut in batons
1 tsp each of ground cumin, ginger and cinnamon
6 tomatoes, roughly diced
250 g / 9 oz broad beans
400 g can chickpeas, drained
1.2 litres / 2 pints hot vegetable stock
pinch of saffron strands
4 tbsp chopped fresh parsley
juice of 1 lemon
2 - 3 tsp harissa paste, to serve
honey couscous, to serve

Heat the oil in a large pan and cook the onion, garlic, squash, carrots,
potatoes and spices for 10 minutes, stirring often.
Stir in the tomtoes and cook for 2 minutes, then add the beans, peas, stock
and saffron. Bring to the boil, then reduce the heat and simmer for 30
minutes. Stir in the parsley and lemon, and season.
Transfer about 150 ml / ¼ pint cooking liquid to a jug and stir in the
harissa. Serve with the stew.

Serves 6.

601 kcal per serving
preparation / cooking : 30 / 40 minutes

country : Morocco
course : vegetarian dish

source : BBC Good Food april 1999



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