Tagine of Autumn Vegetables Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 butternut squash, peeled and chopped into small pieces
• 2 carrots, chopped into small pieces
• 2 parsnips, chopped into small pieces
• 1 red pepper, chopped into small pieces
• 1 yellow pepper, chopped into small pieces
• 1 can (400g) chopped tomatoes
• 1 can (400g) chickpeas, drained and rinsed
• 500ml vegetable stock
• Salt and black pepper to taste
• 2 tablespoons fresh coriander, chopped

Instructions:

1. Heat the oil in a large, deep frying pan or tagine.
2. Add the onion and garlic and sauté gently for 3-4 minutes, until softened and lightly golden.
3. Mix in the spices and cook for 1-2 minutes, stirring continuously, until fragrant.
4. Add the chopped vegetables to the pan along with the chickpeas and canned tomatoes. Pour the vegetable stock over the top and bring to a boil.
5. Reduce heat and simmer gently for 30-40 minutes until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve the tagine hot, garnished with chopped fresh coriander.

Verdict:

This tagine of autumn vegetables is a hearty and flavorful dish that’s perfect for cooler weather. The combination of butternut squash, carrots, parsnips, peppers, and chickpeas in a spiced tomato-based sauce is warming and comforting, while the fresh coriander adds a bright note and a burst of flavor. It’s also a versatile recipe that can be served as a vegetarian main course with couscous or rice, or as a side dish with grilled meat or fish.

Serving Suggestions:

• Pair with couscous or rice.
• Serve as a side with grilled meat or fish.
• Add some heat with a sprinkle of cayenne pepper or chili flakes.
• Garnish with chopped pistachios for crunch.