A deliciously sweet and aromatic vegetable tagine, which subtly combines local and international tastes to achieve a mid-week keep-them-coming-back-for-more treat for the whole family.
| date first cooked | FACN2 week 4 day 3 |
|---|---|
| head chef | Lubes |
| sous-chef | King |
- courgettes (8)
- sweet potatoes (3 large)
- aubergines (2 large)
- red peppers (2)
- onions (2 large)
- garlic (4-6 cloves)
- tomatoes (6)
- tomato paste (a few tablespoons)
- harissa paste (a few teaspoons)
- cumin
- cinammon
- honey
- fresh coriander
- chickpeas (3 tins)
- dates (4-8 pieces)
- couscous
- flaked almonds
- fresh coriander
- Chop the veg into roughly 2cm cubes
- Fry them briefly (in separate batches if necessary) in some oil and move into a large covered pan to cook through
- Cook the onions and garlic in some oil, generously adding spices
- Add the tomatoes and some tomato paste and harissa paste
- Liberally add more spices, tomato paste and harissa paste, and water to fill it out, as you heat the sauce for a while
- Add the chickpeas, coriander, chopped dates and honey and leave on low heat
- Cook the cous cous, stir in some coriander and flaked almonds
- Mix the sauce in with the veg
- Serve the cous cous and tagine with an additional sprinkle of coriander and flaked almonds