Vegetarian Tagine
Vegan
Vegetarian
Serves 4 people
5 min prep
30-40 min cook
Colourful and flavoursome, this tagine is a crowd pleaser.
By Barker's
Ingredients
- 600 grams Kumara
- 1 Eggplant
- 1 Courgette
- 1 Capsicum
- 2 cloves Garlic
- 1 jar Barker’s NZ Apricot with Chickpea Meal Sauce
- 1/4 cup Olives
- 2 Tbsp Almonds
- to serve Couscous
Method
- Preheat oven to 180°C fan bake.
- Place kumara (diced into 1-2cm cubes), diced eggplant, courgette, capsicum (1 cm cubes) and garlic in a tagine or a casserole dish with a lid.
- Add Barker’s NZ Apricot with Chickpea Meal Sauce and stir to combine.Place lid on and bake for 30-40 minutes, until veggies are tender but not mushy.
- Sprinkle olives and toasted almonds over cooked tagine. Serve on couscous.
Tips
- Looking for a delicious garnish? Try chopped fresh Italian parsley. A dollop of plain, unsweetened yoghurt and some crumbled feta cheese are also excellent additions.
- To spice it up, add 1/2 Tbsp harissa spice blend (or 2 tsp Barker's Harissa sauce) and 1 cinnamon stick to tagine before placing in the oven.
- If seasonal eggplant and courgette is hard to find, try removing skin and cubing a butternut.
