Vegetable Tagine

Cook Time 1 hour

Servings 4

Ingredients

1 large desiree potato, cut into quarter

¼ jap pumpkin, cut into big chunks, skin on

1 red capsicum, sliced

1 fennel bulb, quartered

¼ cup extra virgin olive oil

2 red onions, finely chopped

5 cloves garlic, minced

1 tsp coriander seeds, crushed

2 tsp ground ginger

2 tsp ground cumin

½ tsp turmeric powder

2 quarters of preserved lemon, flesh discarded skin finely chopped

1 zucchini, diced

1 can chickpeas, washed and drained

100g of green olives

4 dates, halved

3 sprigs of coriander, roughly chopped

3 sprigs of parsley, roughly chopped

Couscous, to serve

2 tbsp slivered almonds

Salt

Method

Preheat oven to 210°C. Arrange the potato, pumpkin, capsicum and fennel in an oven safe pan. Drizzle over 1 tablespoon of oil and a sprinkle of salt and roast in the oven for 20 minutes.

Meanwhile in another sauté pan, heat remaining oil and fry off onion, garlic and coriander seeds for 10 minutes until soft and jammy. Now add the ground ginger, turmeric and cumin, preserved lemon, zucchini, chickpeas, green olives and dates and cover with 100ml water. Add the roasted vegetables and season with salt. Cover with lid and cook for 5 - 10 minutes.

Garnish with herbs and almonds and serve with couscous.