Hearty, wholesome and packed with flavour, this easy veggie tangine recipe hits the spot in all the rights ways! Keep reading for your dinner-time inspiration.
Easy Veggie Tagine
|1 tbsp olive oil||1 butternut, peeled and chopped|
|2 onions, peeled and grated||800 g chopped tomatoes|
|1½ tbsp paprika||800 g chickpeas|
|1½ tbsp ground ginger||600 ml vegetable stock|
|2 tsp ground black pepper||½ cup raisins or chopped dried apricots|
|2 tsp cinnamon||2 tbsp sugar or honey|
|1 tsp cayenne pepper||Salt and pepper|
|3 cloves garlic, peeled and crushed||2 tbsp chopped parsley|
|3 beetroots, peeled and chopped||1 tbsp turmeric|
1. Heat the oil in a large pot over medium heat. Add the onions and spices and fry for 10 minutes, until the onions are soft and spices are fragrant.
2. Add remaining ingredients (except the parsley). Bring to a simmer and cook for 45 minutes, until liquid is slightly reduced.
3. Season with salt and pepper. Garnish with parsley and serve warm with rice