If your family thinks vegetables are bland and boring I suggest this recipe will help them get over this attitude. Mick is a big fan of meat and once would not have considered anything meatless a meal but he loved this.
An advantage of this recipe is that it is wheat and gluten free as well as dairy free.
Hint
Don’t just cook up enough for one meal cook a huge pot of it and freeze the rest for quick meals.
Vegetable Tagine
Ingredients
1 tablespoon light olive oil
1 small aubergine sliced
1 Spanish onion sliced
3 cloves garlic, crushed
Grated rind of 1 small lemon
1 lemon peeled and diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground pimento
1 teaspoon turmeric
1 teaspoon sweet paprika
Half teaspoon chili flakes
Half teaspoon ground cinnamon
Half Jap Kent pumpkin cut into 1 inch cubes
2 carrots cut into rings
1 zucchini cut into thick rings
3 ounces green beans tailed and chopped
1 red pepper
8 ounces tinned diced tomatoes
1 vegetable stock cube mixed with 1 cup water
16 ounces tinned chickpeas
Ground black pepper
A handful of fresh coriander
Brown rice
Method
Heat oil in a large pan.
Add the aubergine and cook for 4-5 minutes over moderate heat.
Add onion and garlic and cook till transparent.
Add lemon and cook for another minute.
Add all spices and cook for 1 minute, stirring all the time so it does not stick.
Add pumpkin, carrots, zucchini, beans, and red pepper.
Pour in stock and tinned tomatoes.
Add chickpeas and season with pepper.
Simmer for 15 minutes or until vegetables are tender.
While the vegetables are cooking, cook brown rice according to directions on the packet.
Stir in chopped fresh coriander minute before serving, leaving some of the coriander to sprinkle on as a garnish when it is dished up.
This is my last one for the Food blog, but you can still catch me writing about Marriage and Christian family.
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