Moroccan vegetable tagine

Serves 2

1 medium onion, finely sliced
2-3 garlic cloves, crushed and roughly chopped
1 tsp turmeric
1 tsp paprika
¼ tsp cayenne pepper
1 tsp cinnamon
1 tsp coriander seeds, crushed
1 medium chilli, seeds removed and sliced
handful cherry tomatoes, or 3 chopped tomatoes
1 ½ tbsp grated ginger
1 tbsp tomato puree
2 cups chickpeas
3 medium potatoes, chopped
½ yellow pepper, chopped
2 tbsp sultanas or raisins
6-8 dried apricots
vegetable stock
2-3 tsp cornflour
olive oil

Pre-heat your oven to 200°C / 280°C Fan

Gently fry the onions in a little olive oil until glossy. Add the garlic and fry for a further 2-3 minutes.

Add all the spices and mix with the onions. Fry for 3-4 mintues, making sure it doesn’t burn.

Transfer everything to a large tagine or casserole and add the rest of the vegetables, chickpeas and dried fruit. Mix everything together.

Pour in enough stock to just cover everything. Place on the middle sheft of your oven and cook for 1 hour.

Mix 2 teaspoons of cornflour with a little cold water. Remove the tagine from the oven and stir in the cornflour. It’ll instantly thicken and make a nice sauce. You could add a further teaspoon of cornflour if you’d like it thicker.

Serve with flatbread or chunky bread for dipping.