Vegetable Tagine

1. Vegetables – You can really use any vegetables you want in this recipe. It’s intended that most of the vegetables are cooked until quite tender. Only the green beans are added later to preserve some of the green colour.

It’s also intentional that cauliflower and pumpkin sort of start of break down a bit. This actually acts as a natural thickener for the sauce.

2. To add meat – I’d use a couple of teaspoons of the spice mix on bite size chicken thighs plus oil, salt and pepper. Sear before tomato, once browned on outside but still raw inside, add tomato, proceed with recipe as written. YUM.

3. Storage – Keeps 5 days in the fridge. Gets thicker and chunkier – I think it’s even better on Days 2 and 3! A spritz of fresh lemon juice will help lift it, the longer you keep it.

Tagine can also be frozen for up to 3 months. Thaw overnight in fridge then reheat preferably in microwave (excessive stirring on stove can make veg breakdown too much).

4. Nutrition per serving assuming 8 serves, tagine only (ie no couscous) and no toppings. This really is so full of flavour it can be served like a really hearty stew-soup, just by itself.