Recipe: Perfect Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF

Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF.

You can cook Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF

1. It's 2 tsp of cumin seeds.
2. Prepare 2 tsp of coriander seeds.
3. It's 800 grams of (2x400g cans) chopped tomatoes.
4. It's 600 ml of water.
5. It's 1 tsp of harissa paste or extra if you like more heat.
6. You need 4 of leeks, sliced.
7. Prepare 4 of courgettes, sliced.
8. You need 4 of carrots, sliced.
9. You need 400 grams of can chickpeas, drained.
10. You need 2 tsp of turmeric.
11. It's 1 of salt & freshly ground pepper to taste.
12. Prepare 300 grams of corn cous cous (gluten free).
13. You need 400 ml of boiling water for the cous cous.
14. Prepare 2 tbsp of lemon infused olive oil.

Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350°F.
2. Dry fry the cumin & coriander seeds in a pan until you can smell them toasting, then crush them with the back of a spoon.
3. Add in the tomatoes, harissa paste and 600mls water and bring to the boil.
4. Add the sliced vegetables and the chickpeas, then stir in the turmeric and season well with salt & pepper.
5. Transfer the mixture into a large tagine or casserole dish and cook covered for an hour or until the vegetables are tender.
6. Put the couscous in a bowl, stir in 350mls boiling water, cover and let stand for 15 minutes. If it looks a little dry add the other 50mls boiling water.
7. When the water has all been absorbed, stir in the lemon oil and fluff up the couscous with a fork.
8. Serve the tagine over the couscous. It's a nice touch to garnish with fresh coriander leaves or to mix some through the couscous.
9. Try my moroccan mint tea, served cold over ice with this meal!.

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