quick carrot and coriander tagine
How to make quick carrot and coriander tagine recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons olive oil
875 g (1¾ lb) carrots, peeled and sliced
2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
2 garlic cloves, sliced
2 teaspoons baharat or ras el hanout
1 teaspoon ground coriander
pinch of saffron threads (optional)
8 ready-to-eat dried apricots, sliced
1 preserved lemon, chopped
400 ml (14 fl oz) hot vegetable stock
handful of chopped fresh coriander, to garnish
steamed giant couscous, to serve
Method:
Heat the oil in a large saucepan or flameproof casserole dish and cook the carrots, ginger and garlic for 5–6 minutes, until beginning to soften. Add the spices and apricots and stir for a minute before adding the preserved lemon and hot stock. Cover and simmer for 10–12 minutes, until tender.
Ladle the tagine into bowls, sprinkle with the coriander and serve with giant couscous.
For Moroccan-style carrot & coriander soup, heat 2 tablespoons olive oil in a large saucepan or flameproof casserole dish and add 1 chopped onion, 1 tablespoon peeled and chopped fresh root ginger and 2 chopped garlic cloves. Cook over a medium heat for 7–8 minutes, until softened. Stir in 1 teaspoon ras el hanout and 1 teaspoon ground coriander, then add 750 g (1½ lb) peeled and chopped
carrots and 1 peeled and chopped sweet potato. Stir to coat, then pour in 1.2 litres (2 pints) hot vegetable stock. Cover and simmer over a medium heat for about 15 minutes, until the vegetables are tender.
Blend the soup with a hand-held blender, then season to taste and ladle into bowls. Garnish with plenty of chopped fresh coriander to serve. Total cooking time 30 minutes.
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| quick carrot and coriander tagine |
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