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.