Mixed Vegetable Tagine with Apricots and Dates
 
 
Hazel & Cacao:
Recipe type: Savoury
Serves: 2-3
Ingredients
  • 2 TBSP extra virgin olive oil
  • half red onion - sliced into half moons
  • 1-2 garlic cloves
  • 1 small eggplant - cut into bite sized chunks
  • 1 zucchini - cut into bite sized chunks
  • ½ red capsicum - deseeded and sliced
  • ½ cup pitted dates - halved lengthways
  • ½ cup dried apricots - halved
  • 1-2 TBSP Moroccan seasoning
  • 1 tsp coconut sugar
  • 1 can organic chopped tomatoes
  • 1 small bunch of parsley
  • salt and pepper to taste
  • coriander or extra flat leave parsley to garnish
Method
  1. Heat the olive oil in the base of your tagine or in a heavy based saucepan.
  2. Stir in onion and garlic and saute for 1-2 minutes until soft
  3. Throw in the eggplant and zucchini and cook for a further 3-4 minutes
  4. Add in the capsicum, dates, apricots, salt and pepper, Moroccan seasoning, coconut sugar and mix everything together.
  5. Pour over your can of tomatoes and add your parsley. Mix the tomatoes through the veggies and ensure they are evenly coated
  6. Place the lid on your tagine or pot and leave to simmer over medium heat for 30-40 minutes ( mine was done in 30)
  7. Adjust seasoning to taste, garnish with extra coriander and parsley
  8. We served it with wholemeal pearl couscous, but you can use regular couscous or millet or rice for a gluten free option.
Recipe by Talida Voinea at https://talidavoinea.au/mixed-vegetable-tagine-with-apricots-and-dates/