Adaptable Tagine

This is really called Vegetable Tagine with Olive and Parsley Couscous, and it’s from the Australian Women’s Weekly mini cookbook ‘Vegie Main Meals’. 

The thing is, I’ve never got round to making the couscous part of the recipe as we never have all the ingredients. Then today, I didn’t have one of the main ‘tagine’ ingredients – pumpkin.

So here’s the adapted Vegetable Tagine without pumpkin and couscous. Oh and you don’t need a Moroccan clay pot to cook this either, although having it would probably be a bonus…

What you need:

Chickpeas out of a can

* 1 tablespoon olive oil;

* 1 medium red onion (170g), sliced;

* 2 cloves garlic, crushed;

* 1 teaspoon dried chilli flakes;

* 1 teaspoon ground coriander;

* ½ teaspoon ground turmeric;

* 1 teaspoon cumin seeds;

* 500g pumpkin chopped coarsely. (Didn’t have any, so sliced 500g carrots instead);

* 2 medium potatoes, chopped coarsely (or two smallish ones, because that’s all I had left);

* 2 ½ cups vegetable stock;

* 300g can chickpeas. (Had 400g. Used that);

* ½ cup coarsely chopped fresh coriander leaves aka cilantro.

What to do:

Heat oil in saucepan. Cook onion, garlic and chilli, stirring, until onion softens. Add spices. Cook until fragrant, stirring often. Add pumpkin/carrot and potato – stir to coat vegetables in spice mixture.

Add stock, bring to boil. Then simmer uncovered for 10 minutes or until vegetables are almost tender.  Add chickpeas and simmer, again uncovered, for another 10 minutes or until vegetables are done.