Meatless Monday: Vegan Moroccan Tagine

Serves 2-3

I got a tagine for Christmas!  I have used it twice since then and I love it.  
Why use a tagine? A tagine is used to cook food slowly allowing the flavours to meld.  Steam collects on the domed lid, condenses and runs back into the stew.  Traditionally the tagine would be placed over a fire.  Here I am putting the tagine on a low shelf on a low heat.  
2 onions, peeled and chopped
2 cloves garlic, sliced
1 tbsp organic olive oil
1tsp organic cinnamon
1tsp cumin
2cm piece ginger, finely sliced
1/2 large squash, peeled and diced
2 medium sweet potatoes, diced
1 can organic chickpeas
10 dried apricots
400ml stock made with 2 tsp organic reduced salt bouillon
Fry the onion in the olive oil for 2 minutes in a saucepan.  Add the garlic and spices and continue for a further minute.  Transfer to a tagine (make sure the tagine is at room temperature) and add the rest of the ingredients.  Place in the oven on a low shelf at 150 degrees and stew for 1 1/2 hours.  Check half way through the cooking time to ensure there is enough liquid and stir.
You could vary this in many ways-
Try it with different vegetables such as aubergine, celery, peppers etc
Try it with different herbs ad spices such as ginger, coriander, thyme or even a little chilli
Instead or in addition to chickpeas you could use lentils.  

Have fun experimenting!
Janet x

Recipe Copyright © 2015 40plusandalliswell

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