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This colourful vegetable tagine is filling and great for vegetarians and vegans - and it’s really simple to make too
Ingredients
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
WEIGHT CONVERTER
Method
- 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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Jessica Dady is Food Editor at Goodto.com and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.
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