Vegan Tagine with Preserved Lemons
This Vegan Tagine is full of the spices of Morocco and the tang of preserved lemons. It's the perfect stew to warm up this autumn and winter.
Servings: 4 people
Calories: 356.03kcal
Ingredients
- 1 pinch saffron
- 2 tablespoon olive oil
- 1 large red onion sliced
- 4 garlic cloves peeled and finely chopped
- 4 cm piece of ginger peeled and grated
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ras el hanout
- 1 tablespoon tomato puree
- 1 aubergine chopped
- 1 courgettes chopped
- 2 carrots sliced
- 14 cherry tomatoes halved
- 1 red pepper chopped
- 1 preserved lemon pips removed and finely chopped
- 50 g raisins
- salt and pepper to taste
- 400 g chickpeas tinned, drained
- 2 tablespoon mint chopped
- 2 tablespoon flat leaf parsley chopped
- almond flakes to serve (optional)
US Customary - Metric
Instructions
- Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
- Heat the oil in a large casserole pan and saute the diced onion for 8 - 10 minutes or until beginning to soften.
- Add the garlic, ginger, cumin, cinnamon and ras el hanout to the pan and cook for 2 minutes to bring the spices to life.
- Add the tomato paste and saffron water to the pan before adding the vegetables and chickpeas, preserved lemon and raisins.
- Season with sea salt and black pepper.
- Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, stirring occasionally.
- Once the vegetables are tender, remove from the heat and sprinkle over the herbs, toasted almond flakes and pomegranate arils.
- Serve the tagine over couscous.
Nutrition
Calories: 356.03kcal | Carbohydrates: 58.4g | Protein: 12.93g | Fat: 10.48g | Saturated Fat: 1.41g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 5.82g | Sodium: 51.34mg | Potassium: 1189.18mg | Fiber: 15.95g | Sugar: 15.71g | Vitamin A: 6782.86IU | Vitamin C: 73.66mg | Calcium: 133.39mg | Iron: 5.36mg