Guest guest Posted November 8, 2001 Report Share Posted November 8, 2001 MOROCCAN-STYLE VEGETABLE TAGINE A colourful blend of vegetables scented with saffron, lemon and parsley work beautifully served with a honey sweet couscous. 2 tbsp olive oil 2 onions, chopped 2 garlic cloves, finely chopped 500 g / 1 lb 2 oz butternut squash or pumpkin, cut in batons 2 large carrots, cut in batons 1 tsp each of ground cumin, ginger and cinnamon 6 tomatoes, roughly diced 250 g / 9 oz broad beans 400 g can chickpeas, drained 1.2 litres / 2 pints hot vegetable stock pinch of saffron strands 4 tbsp chopped fresh parsley juice of 1 lemon 2 - 3 tsp harissa paste, to serve honey couscous, to serve Heat the oil in a large pan and cook the onion, garlic, squash, carrots, potatoes and spices for 10 minutes, stirring often. Stir in the tomtoes and cook for 2 minutes, then add the beans, peas, stock and saffron. Bring to the boil, then reduce the heat and simmer for 30 minutes. Stir in the parsley and lemon, and season. Transfer about 150 ml / ¼ pint cooking liquid to a jug and stir in the harissa. Serve with the stew. Serves 6. 601 kcal per serving preparation / cooking : 30 / 40 minutes country : Morocco course : vegetarian dish source : BBC Good Food april 1999 Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groepen op AFRIKAANSErecepten SEIZOENSrecepten SNELLErecepten Quote Link to comment Share on other sites More sharing options...
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