saffron scented vegetable tagine
How to make saffron scented vegetable tagine recipe
Serves 4
Preparation time 15 minutes, Cooking time 50 minutes
Ingredients:
100 ml (3½ fl oz) sunflower oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground cinnamon
400 g (13 oz) can chickpeas, drained
400 g (13 oz) can chopped tomatoes
600 ml (1 pint) vegetable stock
¼ teaspoon saffron threads
1 large aubergine, chopped
250 g (8 oz) button mushrooms, halved if large
100 g (3½ oz) dried figs, chopped
2 tablespoons chopped coriander
salt and pepper
Method:
Heat 2 tablespoons of the oil in a frying pan over a medium heat, add the onion, garlic and spices and cook, stirring frequently, for 5 minutes or until golden. Using a slotted spoon, transfer to a saucepan and add the chickpeas, tomatoes, stock and saffron. Season with salt and pepper.
Heat the remaining oil in the frying pan over a high heat, add the aubergine and cook, stirring frequently, for 5 minutes or until browned. Add to the stew and bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.
Stir in the mushrooms and figs and simmer gently, uncovered, for a further 20 minutes. Stir in the chopped coriander and season to taste. Serve with steamed wholewheat couscous.
For winter vegetable & lentil tagine, replace the aubergine with 2 sliced carrots and 2 cubed potatoes. Instead of the chickpeas use a drained 400 g (13 oz) can green lentils. Make as above, replacing the figs with 100 g (3½ oz) ready-to-eat dried apricots.
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| saffron scented vegetable tagine |
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