Mixed Vegetable Tagine with Apricots and Dates
Hazel & Cacao: Hazel & Cacao
Recipe type: Savoury
Serves: 2-3
- 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
- Heat the olive oil in the base of your tagine or in a heavy based saucepan.
- Stir in onion and garlic and saute for 1-2 minutes until soft
- Throw in the eggplant and zucchini and cook for a further 3-4 minutes
- Add in the capsicum, dates, apricots, salt and pepper, Moroccan seasoning, coconut sugar and mix everything together.
- Pour over your can of tomatoes and add your parsley. Mix the tomatoes through the veggies and ensure they are evenly coated
- Place the lid on your tagine or pot and leave to simmer over medium heat for 30-40 minutes ( mine was done in 30)
- Adjust seasoning to taste, garnish with extra coriander and parsley
- 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/
3.5.3208