Vegetable Tagine

 

Vegetable Tagine

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4 servings

Spray Fry light
1 onion, cut in chunks
2 carrots, cut in chunks
1 Medium Sized Butternut Squash cut in chunks
2 Parsnips, cut in chunks
2 cloves garlic, chopped
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon cumin seeds
1 teaspoon ground cinnamon
I and ¼ pint of vegetable stock
Standard size tin of chickpeas
salt and pepper
Fresh coriander

100grms couscous

In a large pot heat the oil and saute the onion, carrots, Squash, Parsnip for about 10 minutes on a low/medium heat.

With a pestle and mortar bash the garlic, and cumin seeds to bring out the flavour.

Add the garlic, turmeric, ground coriander, cumin seeds and ground cinnamon, stir and cook for 5 more minutes. Add the stock and bring to a boil. Turn burner down to a simmer for
30 –35 minutes.

10 minutes before the end of the cooking time, add the tinned chickpeas.

Serve tagine and couscous with a sprinkling of fresh coriander