Dream tagine

Given the recent fine dining-esque entries into the F&T back catalogue, I thought it time to go back to basics on this one.

With the objective being not to overcomplicate proceedings, this is a simple vegan dish that caters for six easily, but also serves as a perfect batch-cooking recipe.

Partnered with nothing more than a feel good song and a Friday morning publication, please enjoy the below instructions for a root vegetable tagine, served with purple sprouting broccoli & crispy chickpeas in a tahini and lime dressing.

[Nu Genea – Marechià, Carosello Records, 2021]

Shopping list (serves 6)
Large white onion (finely diced) x 1
Carrots (peeled and cut into chunks) x 3
Small celeriac (cut into chunks) x 1
Small squash/pumpkin (peeled and cut into chunks) x 1
Garlic cloves (grated) x 4
Fresh ginger (grated) x 1 tbsp
Baharat x 1 tbsp
Ras el Hanout x 1 tbsp
Zest of 1 lime
Chickpeas (drained) x 1 400g can
Butter beans (drained) x 1 400g can
White wine x 200ml
Coconut milk x 400ml
Vegetable stock x 200ml

Broccoli & chickpea side dish:
Purple sprouting broccoli (chopped roughly) x 400g
Chickpeas (drained) x 1 400g can
Tahini x 1 tbsp
Plain yogurt x 2 tbsp
Juice of 1 lime
Extra virgin olive oil x 1 tbsp
Fresh mint leaves (finely chopped) x 1 handful
Pinch of salt

Freekeh or brown rice to serve x 400g
Pumpkin seeds (toasted) to serve

Set your oven to 160°C (fan)/180°C.

Heat a large glug of oil in a casserole pot or tagine dish, and fry off the carrots, squash and celeriac on a high heat until evenly browned all over. Season well with salt before removing and setting aside.

In the same pan, fry the onion and garlic over a medium heat for 10 minutes. Season again with salt and then add the ginger and spices, before increasing the heat a tad. Add the white wine and reduce until almost completely evaporated.

Add back in the root vegetables together with the coconut milk, chickpeas, butter beans and hot vegetable stock. Grate in the lime zest and stir well with another pinch of salt.

Cover and place into the hot oven. Cook for just one hour, before removing and allowing to rest for 10 minutes.

Once the tagine is cooked, you can start making the side dish by frying the chickpeas over a high heat in a glug of oil, and with a pinch of salt. Keep them on the heat for 10 minutes, moving them around regularly to ensure they are evenly toasted and crispy.

Once done, remove the chickpeas and set them aside. In the same pan, lightly fry the broccoli over a medium heat in another glug of oil, for around five minutes. Once the broccoli is cooked and beginning to char, remove and combine with the chickpeas in a mixing bowl, allowing them to cool just slightly.

Now make the dressing by simply combining the rest of the ingredients in a bowl. Apply this dressing liberally to the chickpeas and broccoli.

Cook the freekeh or brown rice according to the packet instructions.

Serve the tagine warm, with the dressed broccoli and chickpeas on the side, and sprinkled with toasted pumpkin seeds.


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