Winter vegetable tagine

Winter vegetable tagine

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Winter vegetable tagine

The ingredient of Winter vegetable tagine

  1. 1 tablespoon olive oil
  2. 2 onions, thinly sliced
  3. 2 massive carrots, peeled, cut into 8cm lengths
  4. 1 huge parsnip, peeled, reduce into 8cm lengths
  5. 300g kumara, peeled, reduce into 2cm pieces
  6. 300g butternut pumpkin, peeled, cut into 2cm portions
  7. 2 tablespoons tomato paste
  8. half of teaspoon cayenne pepper
  9. half teaspoon ground saffron (see Notes)
  10. 1 teaspoon ground ginger
  11. 1 teaspoon turmeric
  12. 2 cinnamon quills
  13. Massel vegetable liquid inventory or water, to cowl
  14. 400g canned chickpeas, tired, rinsed
  15. 2/three cup (100g) dried apricots
  16. 8 pitted dates
  17. 2 tablespoons honey
  18. 2 tablespoons chopped flat-leaf parsley or coriander
  19. half cup (40g) flaked almonds, toasted
  20. Harissa, to serve (optional)
  21. Couscous, to serve

The instruction how to make Winter vegetable tagine

  1. Heat oil in a large flameproof casserole over medium warmth. Add onion and cook, stirring, for five minutes or till softened.
  2. Add carrot, parsnip, kumara, pumpkin, tomato paste, cayenne, saffron, ginger, turmeric and cinnamon quills. Pour in enough vegetable inventory or water to simply cover and convey to a mild simmer. Cover and prepare dinner gently for forty five mins.
  3. Add the chickpeas, apricots, dates, and honey. Season, then simmer for a similarly 20 mins or until vegetables are gentle and the mixture is thick and soupy.
  4. Scatter with herbs and almonds. Serve with harissa and couscous, if desired.

Nutritions of Winter vegetable tagine

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