Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Moroccan Vegetable Tagine
Here’s a 30 minute minimal effort vegan recipe perfect for Meat Free Monday. If you do need to accommodate non veggies you can add salmon or chopped cooked chicken breasts for the last 10 minutes of cooking.
Serves: 4-6
Prep: 15 minutes
Cooking: 15 minutes
Total: 30 minutes
Difficulty: easy
INGREDIENTS
2 onions roughly chopped
2 red peppers deseeded and cut into strips
5 garlic cloves crushed
10cm ginger grated
1 aubergine cut into wedges
1 squash peeled, deseeded and cut into cubes approx 3cm x 3cm
3 tsp Ras el Hanout⠀
1 tsp each cumin, coriander and cinnamon
1 tsp salt⠀
1 tbsp balsamic vinegar
300g fresh tomatoes roughly chopped
1 can chickpeas, drained
200ml vegetable stock
Fresh coriander
2 tbsp pistachio nuts
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Add a tbsp olive oil to a pan and add the onions, peppers, aubergine and garlic. Cook for 10 minutes until everything takes on colour before adding the spices, ginger, balsamic vinegar, tomatoes and squash.
Give everything in the pan a stir then add the chickpeas and stock. Simmer for 15 minutes. Taste, season and check the squash is soft. Finish the Tagine with the pistachios and fresh coriander. ⠀⠀⠀
