Moroccan Style Vegetable Tagine

This soul-warming Moroccan style vegetable tagine is a beautifully fragrant and hearty plant-based dish, combining sweet potato, potato, carrots, chickpeas, and soft apricots in a richly spiced tomato sauce. The addition of dried apricots brings a subtle sweetness that is classically Moroccan — a perfect balance of savoury and sweet. Wonderful served straight from the tagine pot with couscous or flatbreads.

Serves: 4

Prep time: 10 mins

Cook time: 35 mins

Ingredients:

2 tbsp olive oil

1 large onion, diced

2 large sweet potatoes, peeled and cubed

2 large potatoes, cubed

2 large carrots, peeled and chopped

2 tbsp Amboora Ras El Hanout Spice Blend

2 tins chopped tomatoes

200g soft dried apricots

250ml vegetable stock

1 x 400g tin chickpeas, drained

Method

1. In your tagine pot, heat the olive oil and gently fry the onions over a medium heat until softened.
2. Add the sweet potato, potato and carrots along with the ras el hanout and cook for around 10 minutes.
3. Add the chopped tomatoes, apricots and vegetable stock and gently simmer for 20 minutes until the vegetables are softened. Then add the chickpeas and cook for another 5 minutes.
4. Once everything is cooked, season to taste and add more ras el hanout if desired.
5. Serve the tagine with your choice of side, such as rice, bread, or couscous. Bsaha!