Vegetarian Tagine

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  • Gluten Free Recipe
  • Gluten Free Recipe

Serves: 4
Prep Time: 5 minutes
Cook Time: 30-40 minutes

TIPS:

  • Looking for a delicious garnish? Try chopped fresh Italian parsley. A dollop of plain, unsweetened yoghurt and some crumbled feta cheese are also excellent additions.
  • To spice it up, add 1/2 Tbsp harissa spice blend (or 2 tsp Barker’s Harissa sauce) and 1 cinnamon stick to tagine before placing in the oven.
  • If seasonal eggplant and courgette is hard to find, try removing skin and cubing a butternut.

INGREDIENTS

  • 600g orange kumara, diced into 1-2cm cubes 
  • 1 eggplant, diced into 1cm cubes
  • 1 large courgette, diced into 1cm cubes
  • 1 red capsicum, diced into 1cm cubes 
  • 2 cloves garlic, crushed
  • 500g jar Barker’s NZ Apricot with Chickpea Meal Sauce
  • 1/4 cup pitted olives 
  • 2 Tbsp toasted, sliced almonds 
  • wholemeal or regular couscous, to serve

METHOD

  1. Preheat oven to 180°C fan bake.
  2. Place kumara, eggplant, courgette, capsicum and garlic in a tagine or a casserole dish with a lid.
  3. Add Barker’s NZ Apricot with Chickpea Meal Sauce and stir to combine.
  4. Place lid on and bake for 30-40 minutes, until veggies are tender but not mushy.
  5. Sprinkle olives and almonds over cooked tagine.
  6. Serve on couscous.
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