Recipe: Earth and Soul Vegetable Tagine

Shared in collaboration with Earth and Soul Kitchens by Nina Peters

Ingredients : 

2 tbsp good olive oil

1 large onion, finely diced

3 cloves garlic, minced

1 thumb-sized piece fresh ginger, grated

3 tsp ground cumin

2 tsp ground coriander

2 tsp smoked paprika

5 cloves

2 cardamom pods

1 tsp turmeric

1 tsp harissa paste

1.5 tsp cinnamon

1 medium sweet potato, peeled & cubed

2 carrots, chopped into cubes

1 courgette, cut into chunks

2 red peppers, roasted first then chopped

1 small aubergine, diced

4 tomatoes diced 

1 tin (400g) chopped tomatoes

1 tin (400g) chickpeas, drained

500ml vegetable stock

1 large handful of dried apricots and dates halved

1 preserved lemon, finely chopped (or zest of 1 lemon if unavailable)

Salt & pepper, to taste

Fresh coriander, parsley and mint chopped, for garnish

Flaked almonds or toasted seeds, to serve (optional)

Method 

1. Heat the olive oil in a heavy pan or tagine. Add the onion and cook gently until golden. Stir in the garlic and ginger.

2. Toast the Spices: Add all spices Fry for 2 minutes until fragrant.

3. Add the Veg: Stir in sweet potato, carrot, aubergine, courgette, and roasted peppers, Coat well in the spices.

4. Simmer: Add the chopped tomatoes, chickpeas, apricots, dates, preserved lemon, and vegetable stock. Season with salt & pepper.

5. Cook: Cover and simmer for 40 mins (or longer if in a clay tagine, low heat), until the veg is tender and the sauce is rich and sticky. 

6. Finish: Taste, adjust seasoning, and stir through the fresh herbs 

Serving Suggestions

Serve with fluffy couscous with saffron and olive oil and flatbreads.

Add a dollop of mint yoghurt on the side.

Scatter with toasted almonds, pumpkin seeds, or pomegranate seeds for crunch.

Tried this recipe? Tag us @potluckcornwall and @earthandsoulkitchens #potluckcornwallrecipes