Vegetable Tagine

Ingredients:

½ cup (120 ml) pitted prunes, chopped

¼ cup (60 ml) water

1 tablespoon (15 ml) honey

Olive oil, for frying

2 garlic cloves, sliced

2 shallots, chopped

½ cup (120 ml) sweet onions, chopped

½ teaspoon (2.5 ml) cumin

1 teaspoon (5 ml) ground ginger

½ teaspoon (2.5 ml) turmeric

1 teaspoon (5 ml) ground coriander

½ cauliflower, chopped

1 large eggplant, chopped

2 large carrots, chopped

1 zucchini, chopped

1 cup (240 ml) green beans

1 tomato, chopped

1 cup (240 ml) vegetable stock

¼ cup (60 ml) blanched almonds, toasted

Salt and pepper

Fresh cilantro and parsley, to garnish

Cooked couscous, to serve

Method:

Combine prunes, water, and honey in a small skillet and bring to a boil. Reduce heat and cook until water is mostly absorbed.

Heat base of the tagine (or a large heavy pot). Pour in olive oil. Add garlic, shallots, and onion and sauté 1-2 minutes, until aromatic.

Add cumin, ground ginger, turmeric, and ground coriander and mix well. Cook for another minute.

Mix in cauliflower, eggplant, carrot, zucchini, green beans, and tomato and stir to coat with the spices and aromatics.

Pour over veggie stock, stir and bring to a simmer.

Cover tagine with lid and cook 40 minutes, or until the vegetables are tender, stirring from time to time.

Before serving, stir the plumped prunes into the stew to warm through.

Serve the veggie tagine over cooked couscous. Top with toasted almonds, and garnish with fresh cilantro and parsley.

Enjoy!