Vegetable Tagine Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
8 h.
Preparation
ready in 9 h.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Oil
- 1 onion (chopped)
- 4 carrots (chopped)
- 1 red Bell pepper (seeds removed, chopped)
- 2 cloves garlic cloves (crushed)
- 1 small, orange Pumpkin (roughly chopped)
- 14 ozs canned Tomatoes
- 2 tsps Chili paste
- 1 tsp ground Turmeric
- 1 cup vegetable stock
- salt
- peppers
- 7 ozs Zucchini (thickly sliced)
- 14 ozs canned chickpeas (garbanzo beans)
- To garnish
- mint
Product recommendation
Normal Cooking: heat the oven to 180°C (160° fan) 350°F gas 4. Follow the recipe from step 2 to the end of step 4. Transfer the mixture to a baking dish. Cover and cook in the oven for about 25 minutes, until the vegetables are almost tender. Add the courgettes) and chickpeas and continue cooking for another 15- 20 minutes until the courgettes are tender.
Preparation steps
1.
Preheat the slow cooker if necessary – see manufacturer’s instructions.
2.
Heat the oil in a frying pan and cook the onion for 5 minutes.
3.
Add the carrots, bell pepper. garlic, pumpkin and tomatoes. Stir and add the chilli paste and turmeric.
4.
Pour in the stock and season to taste with salt and pepper. Bring to a boil.
5.
Transfer the mixture to the slow cooker pot. The vegetables should be submerged in the liquid.
6.
Cover and cook on low for 6-8 hours until the vegetables are tender.
7.
Stir in the courgettes and chickpeas and cook on high for 15-20 minutes, until the courgettes are tender.
8.
Serve garnished with torn mint leaves.
