Summer Vegetable Tagine


Serves 4

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1 onion, sliced

15ml Olive Oil

15ml cumin

5ml coriander seeds

30ml paprika

10ml turmeric

6 tomatoes, chopped

300ml good vegetable/chicken stock

1 small butternut, cubed

2 aubergines, cubed

300g courgette, cubed

100g patty pans, halved

400g chick peas

400ml cous cous, cooked


Heat the olive oil in a medium tagine, and sauce the onions until soft and golden. Add the spices and fry for 2 minutes to release the flavour.

Add the butternut and fry for a further 2 minutes, and then add the tomatoes. Cook for 5 minutes and add the stock. Put the lid on and cook for about 10 minutes. After 10 minutes add the aubergines, courgettes, the patty pans and the chickpeas. Replace the lid and cook for a further 15 minutes. Season well with Salt and Pepper.

Serve with cooked cous cous.