Tagines are really easy to throw together and if you don’t have a tagine, just use a saucepan with a tight fitting lid! You could serve this with couscous or rice but we had it with some lovely fresh Moroccan khobz, or round flat breads which are the perfect way to mop up all the aromatic juices!
You could really use any vegetables you have available. Turnips, pumpkins, aubergines, would all go perfectly and you can also add chickpeas, raisins and pretty much anything else you wish.
1 large red onion, sliced vertically
2 large potatoes, slices into wedges
1 fennel bulb, sliced
3 carrots sliced 2 chopped and 1 sliced lengthways
3 courgettes, sliced lengthways
2 green peppers, chopped
1 small bunch young celery, with leaves, finely chopped
2 tomatoes, 1 chopped and 1 in thick slices
¼ cup chopped parsley
½ cup pitted, green olives
4 Tbs olive oil
2 garlic cloves, crushed
1 tsp each, ground ginger, cumin, turmeric
½ tsp each, white pepper, coriander
A pinch of saffron
750 ml vegetable stock
Salt and pepper
Mix the onion, fennel, celery, parsley, peppers, half the carrots, the oil and all the spices together in the tagine base.
Mix together and fry over medium heat until the onions start softening.
Add the chopped tomatoes and cook for another few minutes.
Place the remaining vegetables in a layer on top of this mixture with the tomato in the centre, pour over enough of the stock to cover the bottom layer and bring to the boil.
Scatter the olives over the top, close the lid, reduce the heat and cook for about 35-40 minutes until the vegetables are cooked.
Season with salt and pepper to taste.
This was enough for 1 adult and three kids, with no leftovers!