Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys moroccan-style root vegetable tagine, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look fantastic.
Great recipe for Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF. Add more or less harissa to spice it up or down. Great to enjoy with friends served straight from the tagine with some moroccan mint tea!
To get started with this particular recipe, we have to prepare a few components. You can cook vickys moroccan-style root vegetable tagine, gf df ef sf nf using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF:
- Make ready 2 tsp cumin seeds
- Get 2 tsp coriander seeds
- Get 800 grams (2x400g cans) chopped tomatoes
- Get 600 ml water
- Make ready 1 tsp harissa paste or extra if you like more heat
- Make ready 4 leeks, sliced
- Get 4 courgettes, sliced
- Prepare 4 carrots, sliced
- Get 400 grams can chickpeas, drained
- Prepare 2 tsp turmeric
- Take 1 salt & freshly ground pepper to taste
- Get 300 grams corn cous cous (gluten free)
- Prepare 400 ml boiling water for the cous cous
- Prepare 2 tbsp lemon infused olive oil
Tagine and couscous are an age-old Moroccan combination. The mild, light couscous perfectly balances the heartiness of the stew, which is traditionally served over it. Topped with a dollop of tart yogurt sauce, the result is incredibly delicious. Here, we're putting a seasonal spin on the classic recipe by using three kinds of root vegetables as the base of the tagine.
Steps to make Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F
- Dry fry the cumin & coriander seeds in a pan until you can smell them toasting, then crush them with the back of a spoon
- Add in the tomatoes, harissa paste and 600mls water and bring to the boil
- Add the sliced vegetables and the chickpeas, then stir in the turmeric and season well with salt & pepper
- Transfer the mixture into a large tagine or casserole dish and cook covered for an hour or until the vegetables are tender
- Put the couscous in a bowl, stir in 350mls boiling water, cover and let stand for 15 minutes. If it looks a little dry add the other 50mls boiling water
- When the water has all been absorbed, stir in the lemon oil and fluff up the couscous with a fork
- Serve the tagine over the couscous. It's a nice touch to garnish with fresh coriander leaves or to mix some through the couscous
- Try my moroccan mint tea, served cold over ice with this meal!
In a large Dutch oven, heat the oil over medium heat. Transfer to spice mill; process until finely ground. A delicious vegetarian tagine with mixed vegetables can be prepared as your main dish. Vegetables cooked in traditional Moroccan tagines have appetizing texture, color, and flavor. Cut the veggies into wedges or planks and arrange them in conical Berber style, or simply slice and layer them.
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