Easy Vegetable Tagine
- We’ve made this fragrant, delicious and flavoursome tagine using our soya chunks and black chickpeas to add some extra protein!
- Very easy to make, just put all ingredients in the oven dish and place in the oven.
- Best served with a dollop of plant-based yoghurt on a bed of our giant couscous.
- This dish serves from between 4-6 people.
- Fat-free!
- Vegan.
Organic Black Eclipse Chickpeas 1kg (Sussex Wholefoods)
0.25cup chickpeas (50g)
Organic Soya Chunks 500g (Sussex Wholefoods)
1cup soya chunks (75g)
Giant Couscous 1kg (Sussex Wholefoods)
1 cup couscous (150g)
Kale Flakes 500g (Sussex Wholefoods)
3tbsp kale flakes
Organic Apricots 1kg (Sussex Wholefoods)
handful of apricots
Flaked Almonds 500g (Sussex Wholefoods)
4tbsp flaked almonds
Chopped Tomatoes, Organic 400g (Mr Organic)
1tin of tomatoes
Sun Dried Tomatoes, Organic 1kg (Sussex Wholefoods)
handful of dried tomatoes
Harissa Spice Mix 50g (Hampshire Foods)
1tbsp harissa spice
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
generous pinch of salt
Cinnamon Powder 250g (Sussex Wholefoods)
0.5tsp cinnamon
Other Ingredients
- 1 onion
- 2 garlic cloves
- 0.5 Red Kuri squash or 1 butternut squash or 1 big sweet potato.
- 1 courgette
- 800ml water.
Method
- Soak the chickpeas overnight or for a minimum of 6 hours in 3 cups of water. Drain the water, rinse the chickpeas and boil them until cooked (soft).
- Preheat your oven to 180°C.
- Chop onions and garlic finely, sweet potato and courgette into medium-size cubes, dried tomatoes and apricots into small pieces.
- Place all ingredients (apart from couscous) into a large casserole dish, mix well, cover with a lid and place into the oven.
- Bake for 1.5 hours.
- Remove the lid and bake for further 30 minutes.
- In the meantime, make your couscous. Place 1cup couscous in a medium saucepan, cover with 2 cups of water, bring to boil and cook until soft – around 5-8 minutes.
- Remove your tagine from the oven.
- Serve on a bed of couscous with a dollop of yoghurt and garnished with fresh herbs!
