Vegetable Tagine

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Vegetable Tagine

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 onion -- sliced

olive oil

2 tablespoons harissa paste (2-3)

vegetables of choice -- eg:

courgettes

aubergines

butternut squash

potatoes

500 milliliters vegetable stock

1 tablespoon tomato puree

TO SERVE:

buttered couscous

sweet mint tea

 

Chop the vegetables of choice into chunky pieces. Heat a tagine base on the

hop and fry the onion in the oil until gently coloured. Stir in the Harissa

paste, and cook for a couple of minutes more to release the flavours. Now

add the chopped vegetables and place into the tagine with the onion. Pour

over the vegetable stock, into which you've stirred the tomato puree (you

can always add more liquid during cooking if required but you don't want it

to end up watery). Now place the whole tagine in a medium oven and cook

until the vegetables are completely soft but just about holding together.

 

Serve the finished dish with buttered couscous and round off the meal with a

cup of very sweet mint tea.

 

Source:

" Cook Vegetarian! Issue 3 - February 2009 "

Copyright:

" Maze Media (2000) Ltd "

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Per Serving (excluding unknown items): 391 Calories; 8g Fat (18.8% calories

from fat); 14g Protein; 67g Carbohydrate; 9g Dietary Fiber; 5mg Cholesterol;

3502mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0