Fruit and vegetable tagine

Name: Fruit and vegetable tagine
Cook time: 1 h 30 min
Yield: 4
Cuisine: African
Ingredients: 1 large onion, peeled; 2 tbsp olive oil; 2 garlic cloves, crushed; 1 tsp ground coriander; ½ tsp ground ginger; ½ tsp ground saffron; 400g canned tomatoes, chopped; 400ml water or vegetable stock; 400g sweet potato or butternut squash, chopped; 8 baby carrots, peeled; 8 green olives, cracked; 8 dried apricots or figs; 8 dates (stoned); 1 tsp harissa or chilli sauce; 1 tbsp runny honey sea salt and pepper; 2 cinnamon sticks; 400g zucchini, roughly chopped

Jill Dupleix

October 19, 2011

Time:1-2 hoursServes:4

Ginger, saffron and coriander make this colourful, rich, spicy tagine of vegetables and fruits unmistakably Moroccan. This is also great with fish or chicken.

Ingredients

1 large onion, peeled
2 tbsp olive oil
2 garlic cloves, crushed
1 tsp ground coriander
½ tsp ground ginger
½ tsp ground saffron
400g canned tomatoes, chopped
400ml water or vegetable stock
400g sweet potato or butternut squash, chopped
8 baby carrots, peeled
8 green olives, cracked
8 dried apricots or figs
8 dates (stoned)
1 tsp harissa or chilli sauce
1 tbsp runny honey sea salt and pepper
2 cinnamon sticks
400g zucchini, roughly chopped

Method

Halve the onion and finely slice. Heat the olive oil in a heavy frying pan and gently cook the onion for 10 minutes, stirring well.
Add the garlic, coriander, ginger and saffron, stirring well. Add the tomatoes, water or stock, sweet potato, carrots, olives, apricots or figs, dates, harissa, honey, salt, pepper and cinnamon sticks, stirring.
Cover the pan and simmer for 15 minutes. Add the zucchini and simmer for a further 15 minutes or until the vegetables are tender.
Taste for salt and pepper and serve hot, with couscous.

The best recipes from Australia's leading chefs straight to your inbox.