Moroccan Vegetable Tagine

Total Time: 1 hr 11 mins Preparation Time: 20 mins Cook Time: 51 mins

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 1 medium onion, peeled and chopped
• 1 garlic clove, chopped
• 2 1/2 ml ground aniseed
• 2 green cardamom pods, bruised by lightly rolling with a rolling pin
• 1/2 red chili pepper, deseeded and finely chopped
• 1 vegetable stock cube, dissolved in 120ml hot water
• 1 (450 g) can tomatoes
• 60 g pumpkin, peeled and diced
• 150 g potatoes, peeled and diced
• 1 small raw carrot, diced
• 90 g canned chick-peas, drained and rinsed
• 1/2 cinnamon stick
• 1 small courgette, diced
• 30 g dates, chopped
• 30 g dried apricots, chopped

Recipe

• 1 heat the oil in a large lidded non-stick saucepan over medium heat. add the onions and garlic and cook for 5 minutes or until soft. reduce the heat and add the aniseed, cardamom and chili and cook for 1 minute, stirring.
• 2 add the hot stock, tomatoes, pumpkin, potato, carrot, chickpeas and cinnamon and bring to the boil. reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
• 3 add the courgette, dates and apricots to the saucepan, plus a little water if needed. replace the lid and cook for a further 15 minutes or until the fruit has absorbed the liquid.
• 4 serve with couscous.