Vegetable tagine

Inspired by Anna Gare, ‘The Best in Australia’; Mediterranean Peasant Dish

Time

10 hours 30 minutes total: 1 hour attended, 9 hours 30 minutes unattended

Storage notes

Keeps in the refrigerator for up to 3 days

Difficulty

moderate

Yield

2000 g (servings 4 )

Ingredients

Weight

Volume

Procedure

Coriander seeds, whole

5.4 g

3 tsp

Cumin seeds, whole

6.3 g

3 tsp

Roast in a dry pan in 170°C / 338°F oven for 15 minutes. Check pan regularly and roll the seeds around in the pan to prevent burning.

Transfer to a spice grinder or mortar and pestle.

Grind to a powder. Set aside.

Red bell pepper (capsicum), roasted

120 g

1 medium

Garlic, minced

10 g

3 cloves

Red chili

30 g

1 pepper

Cloves, ground

0.3 g

⅛ tsp

Paprika, smoked

2.3 g

1 tsp

Coriander, roughly chopped

12 g

¾ cup

Flat-leaf parsley, roughly chopped

45 g

¾ cup

Mint leaves

1.5 g

10 leaves

Lemon zest

2 g

1 lemon

Lemon flesh, seeds and pith removed

55 g

1 lemon

Combine in the jug of a blender with roasted spices A.

Blend until smooth.

Transfer to a large mixing bowl.

Shallots, whole, skin and root removed

100 g

8 small

Sweet potatoes

400 g

4 large

Fennel, cut into quarters

225 g

1 bulb

Potatoes, such as kipfler

375 g

3 small

Bell pepper (capsicum), cut into thick strips

125 g

1 medium

Baby eggplant, cut in half lengthways

125 g

3 small

Zucchini, thickly sliced

125 g

1 small

Add to bowl A.

Marinate for 8–12 hours.

Transfer to a large tagine set over low heat.

Roma tomatoes, cut in half

200 g

4 medium

Prunes, pitted

75 g

10 prunes

Cinnamon, whole

8 g

1 quill

Bay leaf

0.2 g

1 leaf

Vegetable stock

500 g

2 cups

Add to tagine. Cover.

Cook until vegetables are just tender, about 1 hour.

Chichpeas, cooked

160 g

1 cup

Add to tagine. Cover.

Cook 30 minutes.

Original: 2009.

Making ahead

You need to start the marinade process at least 10 hours before service. Toast and grind spices A. Prepare marinade B and vegetables C. Marinade, step 8. The whole recipe can be made beforehand and re-heated prior to service.

Food pairings

Mediterranean cous cous and labneh.

Nutrition

Serving size 500 g; calories 297.6 kcal, kilojoules 1244.2 kJ, protein 9.8 g, carbohydrates 51.4 g, sugar 13.4 g, fat 2.2 g, saturated fat 0.3 g, unsaturated fat 1.2 g, trans fat 0 g, fiber 12.9 g, cholesterol 0 mg,

Type stew

Author bhsimon

Yield

Servings

Serving size 500 g

Serve	Per serve
Energy (kcal)	297.6
Energy (kJ)	1244.2
Protein (g)	9.8
Fat (g)	2.2
Carbs (g)	51.4
Sugars (g)	13.4
Fiber (g)	12.9
Sodium (mg)	404
Cholesterol (mg)	0

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