Moroccan Roasted Veggie Tagine

When I went to Morocco a few years ago I fell in love with the food.  The spices are subtle. The food is soft, warming, nourishing.

Everything is shared.

The tagine goes in the middle of the table and the family group sits around it and shares the food.

To me, the tagine represents community, and I love the nights that I get to sit around my tagine with people I love, and share the experience.

This tagine hasn’t been cooked in a traditional Moroccan way.   Normally all of the veggies would go in the tagine together and they would be cooked like a stew.  I LOVE roasted veggies as it brings the flavours out, and for some veggies it helps release the nutrients.  So these veggies were roasted first and then added to the tagine.

This recipe is gluten free, dairy free, egg free and delicious xx

Veggies To Be Roasted

1 medium eggplant, cut into 2cm chunks

1 tsp sea salt

2 medium carrots, cut into quarters

1/2 capsicum, cut into quarters (I used 1/4 yellow &1/4 red for some colour)

1 medium sweet potato, cut into 3cm long chunks

1 large potato, cut into chunks

1/2 tblsp olive oil (for roasting)

Veggies for Sautéing in the Tagine

1/2 tblsp olive oil (for sautéing)

4 cloves garlic, skin off, left whole

1/3 head of broccholi, cut into florets

4 button mushrooms, cut into quarters

1/2 medium onion, cut into chunks

The Flavours

1/2 tsp dried rosemary

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp turmeric powder

1 tin BPA free chickpeas, drained and rinsed

1 tin BPA free tomatoes

1 tsp harissa

1 tsp organic honey (unprocessed preferably)

1 cup vegie stock

1 cup quinoa, cooked

fresh chopped coriander (cilantro), to serve

Salt the eggplant to reduce the bitterness. Pop a colander in your sink and place the cut eggplant into it and sprinkle the salt over it and make sure it’s covering each piece of eggplant. After 30 minutes, rinse off the salt thoroughly and pat dry the eggplant with paper towel.

Place all of the cut Veggies for Roasting into a big bowl and drizzle the olive oil and the dried rosemary over the top of them. Mix the veggies around so that they’re coated with the oil. Put them on a baking tray and place them in your oven at 200 deg C for 20 minutes or until lightly browned.

Mix the tomatoes, veggie stock, harissa and honey in a bowl and set aside for the flavours to develop.

After the veggies have been roasting for 15 minutes, heat the olive oil over a medium heat and sauté the Veggies for Sautéing for about 5-10 minutes until the garlic and onions brown slightly. Then add the chickpeas and the cumin, coriander and turmeric and stir through.

Now add the other roasted vegies, and stir through.

Add the sauce into the tagine and stir through to coat all the veggies and simmer, covered, for 15-20 minutes until all veggies are soft.

Cook your quinoa according to the packet instructions, while this is simmering.

Serve the tagine with the cooked quinoa and fresh coriander, and enjoy with people you love x