Moroccan Tagine

This luscious dish is made with an array of spices to give it a powerful burst of flavour which can be an exciting change from only salt and pepper! This being said, if you don’t have some of the spices to hand, then you can omit as many as you want and you will still have a tasty, healthy meal!

Moroccan Tagine

1. Cut the carrots, sweet potato into small cubes and dice the onions.

2. Fry the onion and garlic on a low/medium heat, if your pan is good you can do this without oil or water.

3. Turn to a low heat, then add the tomato paste and ground spices (the cinnamon,turmeric, cumin and chili)…and move everything around in the pan so it is properly mixed. Keep everything moving until the spices really start to release their aroma

4. Add the the carrots, sweet potato and the butterbeans and mix them around so everything is mixed evenly, then add the stock. Leave on a light simmer, either semi covered with the lid, or using tin foil for about 45 minutes, checking up on it at least once and giving it a brief stir so everything steams evenly.

5. Meanwhile prepare the quinoa, by bringing 2 cups of water to a boil. Salt the water, then add the anais and cloves into a metal tea infuser (or you can throw them in loose and pick them out at the end, or skip the infusing as you’ll still get a lot of flavour from the lemon and bay leaves) and then add the quinoa. Leave covered, on a low heat to cook for 15 minutes. Then leave for a further 15 minutes before removing the lid. Once ready, remove the lid and fluff up with a fork and remove all the infusers (tea infuser, lemon wedges and bay leaves).

6. Add the raisins and artichoke as well as the optional olives and lemon zest. Garnish with fresh parsley and salt to taste.

Moroccan Tagine

INGREDIENTS

METRIC IMPERIAL

• 150 g dried quinoa
• 4 large carrots
• 460 g canned butter beans
• 170 g onion
• 4 cloves garlic, minced
• 400 g sweet potato
• 240 g artichoke hearts
• 3 tbsp tomato puree
• 1 tsp dried turmeric
• 1 tsp ground cumin
• ½ tsp ground cinnamon

• ½ tsp chile flakes
• 1 tsp anais
• 1 tsp whole cloves
• ½ a lemon
• 2-3 bay leaves
• Salt
• 35 g raisins
• 1 cube vegetable stock with 4 cups water
• 35 g olives (optional)
• 2 cm fresh grated ginger (optional)
• Fresh parsley

Directions

1.
• Cut the carrots, sweet potato into small cubes and dice the onions.

2.
• Fry the onion and garlic on a low/medium heat, if your pan is good you can do this without oil or water.

3.
• Turn to a low heat, then add the tomato paste and ground spices (the cinnamon,turmeric, cumin and chili)…and move everything around in the pan so it is properly mixed. Keep everything moving until the spices really start to release their aroma

4.
• Add the the carrots, sweet potato and the butterbeans and mix them around so everything is mixed evenly, then add the stock

5.
• Leave on a light simmer, either semi covered with the lid, or using tin foil for about 45 minutes, checking up on it at least once and giving it a brief stir so everything steams evenly.

6.
• Meanwhile prepare the quinoa, by bringing 2 cups of water to a boil.

7.
• Salt the water, then add the anais and cloves into a metal tea infuser (or you can throw them in loose and pick them out at the end, or skip the infusing as you’ll still get a lot of flavour from the lemon and bay leaves) and then add the quinoa.

8.
• Once ready, remove the lid and fluff up with a fork and remove all the infusers (tea infuser, lemon wedges and bay leaves).

9.
• Add the raisins and artichoke as well as the optional olives and lemon zest. Garnish with fresh parsley and salt to taste.

PER SERVING

430.1 kcal

Protein: 18.1g / 16.8%

Fat: 4.5g / 9.4%

Carbs: 79.3g / 73.8%

Print recipe

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