Vegetarian Moroccan Style Tagine

This is transformed by the addition of the herb and spice base - it is unbelievably good - so tasty. You can add your choice of fish, prawns or even a cooked chicken breast with it if you have anyone in the house that would not find this enough on its own. I do but I’m not a massive meat eater but I get that not everyone is the same.

The fresh herb blend is whizzed up in no time and I used tinned chickpeas which are already cooked but really benefit from the extra time in among the other flavors.

For Herb and Spice Base

1 bag coriander picked

5 cloves garlic peeled and roughly chopped

juice of 1/3 lemon

1/2 tsp onion salt

1 tsp each paprika and cumin

1/4 tsp cayenne

Add everything to a blender and blitz. Add a tbsp oil, scrape down and blitz again. Set aside until needed.

For the Tagine

1 large jar of chickpeas or 2 tins

1 white onion sliced

1/2 tbsp oil

3 carrots peeled and chopped into bite size chunks

1 medium sweet potato peeled and chopped into bite size chunks

1 tin chopped tomatoes + 1/2 tin water

Heat the oil and add the onion carrot and sweet potato, toss them in the oil, season and add a drop of water then cover and let cook for about 10 mins on a medium heat, don’t let it dry out. Stir in the tinned tomato, water, chickpeas and spread the herb mix on top. Cover and cook until the veg is tender. You could even finish this in the oven if you wanted.

This can be varied up by adding in prawns or firm white fish if you wished. You could serve this as is, with couscous or as a side with meat - this is fab, full of flavor, loaded with fibre plus vitamins and minerals.