Vegetable tagine


( Serves 6)

Cooking Time: 1 hour



  • Squash 750 grams/ml
  • Potatoes 160 grams/ml
  • Carrots 140 grams/ml
  • Courgettes 160 grams/ml
  • Onion 200 grams/ml
  • Garlic 15 grams/ml
  • Parsley, herb 10 grams/ml
  • Harrisa paste 30 grams/ml
  • cuoscous 480 grams/ml
  • Lemon 60 grams/ml
  • Tinned tomatoes 400 grams/ml
  • Dried apricots 100 grams/ml
  • Olive oil 15 grams/ml


  • Chop up your onion and add it to pan.
  • While that’s cooking, chop up the veg into rough cubes and finely chop the garlic. Add to the pan with all the spices and season.
  • Mix it altogether and cook for about 5 minutes on medium to high heat, stirring often so not to burn.
  • Add the tomatoes, stock and chopped apricots.
  • Cook for ten minutes and then reduce the heat and cook with the lid on for a further 25 minutes or until the veg is cooked, and the sauce has reduced.
  • Pour in the chickpeas, when you think nearly done, and cook for a couple minutes.
  • Take off the heat and add half a lemon (or more to your tastes), and the parsley. Season to taste.
  • Serve with rice or couscous.

Extra Notes

  • Use tinned, plum tomatoes.
  • Whole Butternut squash.

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