Vegetable Tagine

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Vegetable Tagine

 

 

4 tsp coriander seeds

4 tsp cumin seeds

4 tsp caraway seeds

4 tsp vegetable oil

3 cloves garlic, crushed

2 large brown (yellow) onions, chopped finely

2 tsp sweet paprika

2 tsp ground ginger

4 tsp tomato paste

2 cups water

two 425 g (15 oz) cans diced tomatoes

600 g (21 oz) pumpkin, chopped coarsely

8 yellow patty-pan squash, quartered

200 g (7 oz) baby green beans, trimmed, halved

300 g (10 1/2 oz) can chickpeas, rinsed, drained

 

 

1. Using mortar and pestle, crush seeds to a fine powder. Sift into

small bowl; discard husks.

 

2. Heat oil in large saucepan; cook garlic and onion, stirring, until

onion softens. Add crushed seeds and spices; cook, stirring, until

fragrant.

 

3. Add paste, the water, undrained tomatoes and pumpkin; bring to the

boil. Reduce heat; simmer, uncovered, 20 minutes. Stir in squash,

beans and chickpeas; simmer, covered, about 10 minutes or until squash

is tender.

 

 

Serves 6.