I’ve been promising some recipes on here for ages, so I thought I’d better get round to it! This is one of my favourite recipes to cook – I love Moroccan flavours (despite never having been there!) and it has lots of vegetables so it feels really healthy. This will serve around 4-5 people, depending on how much you eat! We usually have enough for a good serving each plus lunch each the next day. Again, I’ll reiterate what I say with all my recipes – I don’t weigh or measure ingredients…I know, how can I do a recipe without measuring?! Well, you’ll just have to hope I’ve got it all right!
Also, I did something a little different in this one, which was adding some Tagine Paste from Trees Can’t Dance – usually I just add Harissa. To be honest, I think the tagine paste was just harissa…so I’ll just list that in the recipe instead. You don’t need to use an actual tagine (the pot) to make it – Ben got me one for Christmas which is why I use it because it’s awesome, but we previously just made them in a casserole pan.
If you can’t get Ras el Hanout (but you can in most supermarkets…I mean we can get it here and we live in the middle of nowhere!), you can use a mix of cumin, paprika, ginger and any other Moroccan spices that take your fancy. I recommend finding one you really like because they often differ quite a lot from each other. Ours is one that’s quite heavy on ginger and has rose petals in, so it’s quite a mildly flavoured one, but very yummy.
Roasted Vegetable Tagine with aubergine, butternut squash & chickpeas
For an authentic Moroccan dish, you can't get much better than this vegetarian tagine. The Ras el Hanout and harissa is where you're going to really get the proper flavour so make sure to source good ones if you can.
Servings: 4 people
- 1/2 butternut squash diced
- 1 small aubergine diced
- optional: 2 shallots
- 5 tsp Ras el Hanout
- 1 medium onion diced or sliced
- 2 cloves of garlic
- 2 tbsp Harissa paste or tagine paste, see above
- 250 ml stock your choice!
- 200 g tin of chickpeas
- 2 to matoes chopped
- Pinch of chilli flakes
- 1 tsp honey
- Handful fresh coriander
- Salt and pepper to season
Put the diced (peeled) butternut squash into a roasting tray with some olive oil. Season with salt and pepper, add 2 tsps of the Ras el Hanout and roast in a 180C oven for 10 mins.
Add the diced aubergine (and optional sliced shallots) to the roasting tin, roast for a further 10 mins.
In your tagine (or casserole pan), fry the onions and garlic over a medium heat for 5 mins.
Add the 3 tsps of Ras el Hanout, fry for 2 mins.
Add the 2 tbsp of harissa paste and stir in, then add 250ml of stock. Allow to come to the boil, then add the roasted veg and place in 180C oven for 20 mins.
Remove from oven, add the chickpeas, 2 chopped tomatoes and the chilli flakes (to your taste). Stir in then cook in 180C oven for a further 5 mins.
Squirt over the teaspoon of honey, sprinkle with coriander and serve with couscous.