Vegetable tagine with flatbreads recipe

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  • Vegan
  • Vegetarian
serves: 4
Cost: not
Prep: 15 min
Cooking: 30 min
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  • This colourful vegetable tagine is filling and great for vegetarians and vegans – and it’s really simple to make too


    • For the tagine:
    • 100g vegetable margarine
    • 2tsp Ground cumin
    • 2tsp Ground coriander
    • A pinch of saffron strands
    • 1 Onion, finely chopped
    • 2 Cloves garlic, finely chopped
    • 1 Cinnamon stick
    • 1 Lemon, juice and rind
    • 6 Dried apricots, chopped
    • 4 Dried prunes, chopped
    • 1kg Carrot, parsnips, sweet potato, potato, aubergine, peeled and cut into chunks
    • 1 Cox apple, peeled cored and thickly sliced
    • A dash of balsamic vinegar
    • A pinch of salt and freshly ground black pepper
    • 600ml Vegetable stock
    • For the flatbreads:
    • 75g vegetable margarine
    • 1tbsp Fresh coriander, chopped
    • 1/ 2 Lemon, rind only
    • 1tsp Lemon juice
    • A pinch of salt and freshly ground black pepper
    • 4 Mini flatbreads


    • Infuse the saffron in a little warm water.

    • Melt two tbsp of margarine in a pan and stir-fry the onion and garlic until golden.

    • Add the remaining margarine, cinnamon stick, ground cumin, ground coriander and the vegetables and stir-fry for 5 mins to brown slightly. Cover with the vegetable stock, add the saffron infusion and three strips of lemon zest and bring to the boil.

    • Next, add the apricots and prunes and simmer for 15 mins.

    • Add the apple and simmer for another 10 mins. Season with balsamic vinegar, lemon juice, salt and pepper.

    • For the lemon and coriander flatbreads, mix together the ingredients and spread on mini flatbreads. Heat in a moderately hot oven for three minutes.

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