Recipe:

Hearty Vegetable Tagine

We’ve broken this down into a few ‘steps’ but honestly, it’s one pretty basic step — chuck all the things in a pot, then let your stove do the work! Doesn’t get much easier than that 🙂

Preparation time Prep: 15 mins
cook 1 hour
serves
4
Skill level Easy Peasy

You will need:

  • 7 baby potatoes, peeled and slightly smashed apart with pestle (keep skins)
  • 6 pearl onions (or 4 eschalots), peeled and halved
  • 5 green olives, seeds in
  • 4 black olives, seeds in
  • 3 cloves of garlic, smashed
  • 1 carrot, cut into large chunks
  • 1 zucchini, roughly chopped
  • 6 cherry tomatoes, halved
  • 4 dried figs, halved
  • Pinch saffron
  • 1 cup vegetable stock
  • 3 tablespoons olive oil
  • Generous pinch salt
  • Pepper, to taste
To serve:
  • 2 cups cooked couscous
  • ¼ cup roasted slithered almonds
  • Parsley, finely chopped
~
Recipe: Simon Toohey

Directions:

  • 1In a small heavy cast iron pot (or small tagine if you've got it!), place in the oil, potatoes, pearl onions, and olives.
  • 2Then add in the garlic, carrots, zucchini, and cherry tomatoes — and finally the dried figs for an element of sweetness, and saffron. Throw in your potato skins too, for a great flavour + texture.
  • 3Finally, top with veg stock, a drizzle of extra virgin olive oil, and season with salt and pepper. Place on the stove and bring to high heat, then reduce to a simmer and cook for an hour, stirring occasionally.
  • 4Spoon into bowls and garnish with parsley. Then mix the roasted almonds through the couscous and serve alongside the tagine!
Did you enjoy this recipe?
Nah not my cup of tea

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