Roccan style Vegetable Tagine

Roccan style Vegetable Tagine


  • 2 Tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, finely chopped
  • 500 grams / 1 lb 2 oz butternut squash or pumpkin, cut in batons
  • 2 large carrots, cut in batons
  • 1 tsp each of ground cumin, ginger and cinnamon
  • 6 tomatoes, roughly diced
  • 250 grams / 9 oz broad beans
  • 400 grams can chickpeas, drained
  • 1 1/5 litres / 2 pints hot vegetable stock
  • pinch of saffron strands
  • 4 Tbsp chopped fresh parsley
  • juice of 1 lemon
  • 2 - 3 tsp harissa paste, to serve
  • honey couscous, to serve


Heat the oil in a large pan and cook the onion, garlic, squash, carrots, potatoes and spices for 10 minutes, stirring often. Stir in the tomatoes and cook for 2 minutes, then add the beans, peas, stock and saffron. Bring to the boil, then reduce the heat and simmer for 30 minutes. Stir in the parsley and lemon, and season. Transfer about 150 ml / 1/4 pint cooking liquid to a jug and stir in the harissa. Serve with the stew. Serves 6.

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