VEGETABLE TAGINE WITH ALFEZ TAGINE PASTE

imageWe enjoyed a really tasty and wholesome veggie Tagine last night using Alfez Spicy Lemon Tagine paste and a mixture of our favourite vegetables, including roasted Aubergine, a particular treat for me. There was plenty for 4 people using the method below.
I love to use fresh herbs from the garden when they are available, but dried herbs will work just as well for this dish.

It’s such a simple dish to prepare, cooked all in one in the oven, leaving you time for other things. My favourite kind of cooking!

What you will need:
Large casserole dish, with a fitting lid
A mixture of your favourite vegetables, whatever you have in, including:
1 large chopped onions
2 large cloves of crushed garlic (smoked if you have it)
Carrots (sweet potatoes or pumpkin are also good)
heavier root veg chopped to at least 2″ cubed
6 Sundried tomatoes each cut into 4
1 roasted red pepper, cut into strips
Prepare enough vegetables for 3-4 people.
2 tablespoons of olive oil for frying
1 tablespoon of olive oil for the aubergine
Plus a little extra olive oil for the couscous.
350mls Passata
500mls good vegetable stock
1 tablespoon tomato paste
1 tin of chick peas
Optional side dish:
1 Aubergine cut in half length ways

Couscous – a generous handful for each person or one packet of ZAYTOUN Maftoul couscous.

2 generous teaspoons of:
Alfez spicy lemon Tagine Paste

1 teaspoon each of:
Coriander leaf (dried – or 1 a generous handful of chopped fresh coriander)
Ground ginger
Mustard powder
Fenugreek seed
1/4 teaspoon of salt and pepper to taste

Method
Heat the oven to 160/140 degrees fan assisted

Coarsly chop all the veg

In a frying pan:
Lightly fry the onion, garlic, carrots, and fenugreek seeds for a few minutes until lightly brown, add Tagine paste and cook on a moderate heat for a couple of minutes.
Add the stock to the frying pan and stir through. Turn off the heat and put to one side.

Place the aubergine cut side up in a long shallow dish, drizzle over the olive oil and place in the top of the oven. Turn after 30 minutes.

In a large casserole dish, place all the other vegetables and chick peas, stir together with the herbs and seasoning. Add the contents of the frying pan to the casserole dish, stir in the passata.
Put the casserole with lid in the oven and cook for 1 hour.

Remove casserole from the oven, stir in the tomato paste, taste stock to check seasoning, (add a little more salt and pepper if required) return to the oven with the lid for 15-20 minutes. (If you forgot to turn the aubergine, this would be a good time to do it!)

Follow the instructions to Prepare the Couscous.
Maftoul couscous will require a couple of minutes cooking in boiling water on the stove top, use enough water to cover the grains, then leave off the heat to swell in the pan. Add a teaspoon of olive oil , plus a sprinkling of salt and pepper to taste. Stir to combine.
After 15minutes:
Take the aubergine out of the oven, scoop out the flesh and place in a dish to enjoy as a side. You can enjoy it as it is, or add minced (smoked is wonderful) garlic, plus a little seasoning and squeeze of lemon juice, if you wish.

Enjoy with a fresh, herby green salad.

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