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    Vegetable Tagine with Apricots and Almonds

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    Vegetable Tagine with Apricots and Almonds

    Serve this spicy Moroccan-inspired stew with a helping of couscous to soak up the fragrant juices.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4

    Ingredients

    • 2 tbsp olive oil
    • 1 large onion, sliced
    • 1 tsp ground cinnamon
    • 1 aubergine, trimmed and cut into 4cm chunks
    • 400g can Waitrose Chopped Italian Tomatoes
    • 2 tsp Belazu Rose Harissa
    • 1 parsnip, peeled and cut into 2.5cm chunks
    • 1 sweet potato, peeled and cut into 2.5cm chunks
    • To serve
    • ½ x 250g pack Waitrose Semi Dried Pitted Soft Apricots (from the fruit and vegetable section)
    • 50g Waitrose Roasted Marcona Almonds, roughly chopped (from the fruit and vegetable section)
    • ½ x 20g pack fresh flat-leaf parsley, roughly chopped

    Method

    1. In a large saucepan with a tight-fitting lid, heat the oil and gently cook the onion for 4-5 minutes, until starting to soften. Stir in the cinnamon and cook for 1 minute.
    2. Stir in the aubergine and cook for a further 5 minutes until it has started to soften.
    3. Add the chopped tomatoes, 300ml boiling water and the rose harissa (you may wish to adjust the amount, according to taste). Season, then stir in the parsnip, sweet potato and apricots. Bring to the boil, then cover and simmer for 15-20 minutes, stirring occasionally until the vegetables are tender.
    4. Garnish with the chopped almonds and parsley, and serve in deep bowls, with Waitrose Lemon and Garlic Couscous.

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    Cook's tips

    Make double the quantity of tagine and freeze.

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