This vegan tagine recipe is perfect for fall. It's warm, heart, filling, and packed full of nutrients
Ingredients
- 2 Jazz apples, cored and diced
- A glug of olive oil
- 1 red onion, peeled and diced
- 1 tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp cumin
- 1 tsp sweet smoked paprika
- 1 tbsp harissa paste
- 1 large sweet potato, cut into small pieces
- 1 aubergine, cut into small cubes
- 1 carrot, diced
- 410 g tin of chickpeas, drained
- 410 g tin of chopped tomatoes
- 250 ml vegetable stock
- Salt and black pepper
- Freshly chopped parsley
- Couscous and flatbreads and dips of your choice, to serve
Instructions
- Preheat the oven to 150°C, fan 130°C, gas 2.
- Heat the olive oil in an ovenproof lidded casserole, add the diced onion and cook for 3-4 minutes until beginning to soften.
- Add the spices, stir and then add the harissa paste and cook for 2 minutes more.
- Stir in the sweet potato, aubergine, carrot, apple, drained chickpeas, chopped tomatoes and stock, give one final stir, season with salt and pepper then cover with a lid and transfer to the oven and cook for 2 hours.
- When cooked, serve the tagine heaped into warmed bowls, sprinkled with chopped parsley with the couscous, flatbread and dips to accompany.