Spiced Vegetable Tagine

A healthy, oven-baked vegetable tagine with sweet potato, chickpeas, and apricots, perfect for freezing and full of Moroccan-inspired spice.

Vegetarian Healthy Vegetables Tagine Freezer Friendly

Estimated Nutrition

Calories

373.8

kcal / serving

1495 kcal total

Carbs

51.3g

per serving

205 g total

Fat

11.3g

per serving

45 g total

Protein

11.3g

per serving

45 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Harissa Paste

Fruits

100

Apricot

ready-to-eat dried, halved

LegumesPulses

400

Chickpeas

tinned, rinsed and drained

NutsSeeds

clove

Garlic

thinly sliced

tsp

Coriander

ground

tsp

Cumin

ground

handful

Coriander

chopped, fresh, for garnish

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

mild olive oil or sunflower oil

Other

tbsp

Honey

clear

Vegetables

300

Sweet Potato

peeled and cut into 2cm chunks

piece

Aubergine

cut into 2.5cm chunks

piece

Courgette

halved lengthways and sliced into 2cm half-moons

piece

Red Pepper

stalk and seeds removed, cut into 2.5cm chunks

piece

Onion

thinly sliced

400

Tomato

chopped, tinned

Method

Top with fresh coriander and serve.

Bake covered for 30 minutes, then stir in 200ml water and bake for 15 minutes more.

Stir in tomatoes, harissa, honey, apricots, chickpeas, and the browned vegetables.

Fry vegetables in batches in a hot non-stick pan until lightly browned.

Mix sweet potato, aubergine, courgette, and red pepper with 2 tablespoons of oil and seasoning.

Preheat the oven to 190°C.

Fry onions in a casserole dish until soft, then stir in garlic, coriander, and cumin.