Tagine’s are something which I rarely used to make. I always felt as though they are a long faff, but I could not have been further from the truth. Tagines are actually really quick and easy, the long part is when it is in the oven! A tagine is the perfect meal for a night when you come home from work and have chores. It can be made and put in the oven to bake while you get on with other things. Over the years I have tried a few different recipes, but have tweaked them to get this one which I am really happy with. There are so many different flavours which just go perfectly together!
Both my husband and I have big appetites, so for us this would feed two, but for most of the rest of the population it would easily feed 4 when served with some cous cous.
- 1 x red onion, diced
- 3 x cloves garlic
- 1 x teaspoon cumin
- 1/2 x teaspoon cinnamon
- 1 x teaspoon paprika
- 1/2 x teaspoon turmeric
- 1/2 x teaspoon coriander
- 1 x teaspoon oregano
- 1/2 x teaspoon crushed chillies
- 1 x inch ginger, finely sliced
- 1 x tin tomatoes
- 1 x cup butternut squash, diced
- 2 x carrots, sliced
- 1 x tin chickpeas, drained
- 5 x mushrooms, sliced
- 300ml vegetable stock
- Juice of one lemon
Fry the crushed garlic and onion in the base of the tagine with either a little bit of oil or some water.
Add the spices after a couple of minutes.
Again leave for a couple of minutes to fry and then add the tomatoes, butternut squash, carrots and vegetable stock.
Put the lid on the tagine and cook in the oven for 40 minutes (check after 20 minutes to ensure it is not too soft, as timing depends on your oven).
Once the carrots and butternut squash start to feel a bit tender add the chickpeas and mushrooms.
Replace the lid and put the tagine back in the oven for a further 20 minutes.
Remove from the oven and squeeze over the juice of a lemon.
Serve with some cous cous and fresh lemon on the side.
Let me know if you give this recipe a go, it is definitely one of my favourites!