Moroccan Tagine recipe
Andrea’s “orange” dinner. Moroccan tagine
This recipe comes from the kitchen of the French vegetarian guest house, 3 place des arbres, a bed and breakfast located in Limousin which serves delicious vegetarian and vegan evening meals. You can also find this recipe, and many others, in the book Vegetarian Felletin, which can be bought from Lulu or direct (at a saving of 4 euros) from Bruce and Andrea.
We hope you enjoy the recipe. You can find a new vegetarian morrocan tagine recipe here.
1 large onion
4 cloves of garlic (crushed or sliced – it is stronger if you crush it)
1 sweet potato
3 Large carrots
1 orange (or red) pepper
150g red lentils
100g dried apricots
500ml passata or 1 large tin of tomatoes
1 tbsp harissa
1 veg stock cube
½ tps turmeric
2 tps dried mixed herbs
½ tsp ground cumin
400g tin chickpeas
A glug of olive oilChop all the vegetables chunkily. Rinse the red lentils well.
Fry the onions in olive oil until soft but not brown. Stir in the garlic and cook for a further minute.
Add passata/tomatoes and the stock cube and water.
Add lentils, carrots and herbs and spices and harissa.
Bring to boil, stirring so lentils don’t stick. Simmer for 5 minutes then add sweet potato and apricots.
Simmer for a further 5-10 minutes, add more water if becomes too sticky – should have consistency of a stew.
Add chickpeas and pepper.
Simmer until lentils and vegetables are cooked (approximately 15 minutes). Adjust seasoning to taste.
Serve with couscous and a large glass of your favourite wine!
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