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Moroccan vegetable Tagine Recipe Kits

Enjoy this as a plant-based meal or add your favourite proteins

Enjoy a moreish feast with vegetables in a decadent North African tagine. an easy recipe to recreate time and time again with different vegetables. Throw in leftover vegetables like cauliflower, potatoes, courgettes, you can also add your favourite protein. This tagine is also quite wonderful with precooked lentils or rice added to soak up those wonderful flavours. Serve with your favourite grains or vegetables. 
                                                                

WHAT'S IN YOUR RECIPE KIT? 

Your meal kit will include fresh produce and specially ground spices for you to cook. As part of our efforts to be more sustainable recipes are available online for you to use them time and time again. 

   

Serves 2 - 4                

Ingredients
    
1 squash, cut into 3cm chunks 
1 medium onion, peeled and finely sliced
3 garlic cloves, peeled and grated
1 Chilli, stemmed and finely diced (optional for more heat)
2-3 sprigs of fresh thyme
3 tsp Raselhanout Spice Blend
2 tomatoes, roughly chopped
1 red bell pepper, stemmed, deseeded and sliced
350 ml vegetable stock*
1 pack of chickpeas, rinsed and drained
3 - 4 dates or dried apricots, pitted and roughly chopped
Salt and freshly ground black pepper
1 lemon, zested
   
What you will need
Rapeseed oil, groundnut oil or a neutral tasting vegetable oil
Salt
Saucepan
Vegetable stock
Knife
     

Recipe 

1. Peel the squash, remove the seeds and cut into 3 cm chunks.

2. Heat 2 tbsp of oil in a wide saucepan with a lid, over a medium heat. Once shimmering, add the onions and fry stirring often for 10 minutes until softened and then add the garlic and cook until fragrant. Now add the chilli is using, the fresh thyme and 3 tsp Raselhanout spice blend. Cook for 2 minutes stirring frequently to release the wonderful aromas of the spices. 

3. Tip in the tomatoes and peppers, stir and leave to cook for 3 minutes. Pour in the stock, season with 1/2 tsp of salt and freshly ground black pepper. Add the squash, rinsed chickpeas and dates and bring to a boil. Reduce the heat to medium for a steady simmer and cook covered for 15 minutes. 

3. After 15 minutes, remove the lid and taste for seasoning. Add a little more salt if needed and continue to cook for another 10 minutes, until the squash is softened and the sauce is sumptuous and thickened. Finish with a sprinkle of lemon zest and serve with rice, couscous or your favourite vegetables.

         

Variation
If adding any other vegetables, add together with the squash, cook with lid on, adjust liquid, salt, and time to properly cook added ingredients. You can also roast your squash with the raselhanout spice blend, salt and dry or hard herbs like thyme or rosemary.
      
       

Thank you for cooking this meal. I love seeing you enjoy these recipes & with your unique twists. Follow my socials and tag me to share your delicious creations. Send me your questions too.

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