Recipe No 214 stew Original 2009

Vegetable tagine

Inspired by Anna Gare, ‘The Best in Australia’; Mediterranean Peasant Dish

Time

Prep:

Total:

Difficulty
moderate
Yield
4 serves • 2000 g
Metric Imperial

Processes

  • Coriander seeds, whole (1 tbsp)
    5.4 g
  • Cumin seeds, whole (1 tbsp)
    6.3 g
  1. 01
    Roast in a dry pan in 170°C / 340°F oven for . Check pan regularly and roll the seeds around in the pan to prevent burning.
  2. 02
    Transfer to a spice grinder or mortar and pestle.
  3. 03
    Grind to a powder. Set aside.

  • Red bell pepper (capsicum), roasted (1 medium)
    120 g
  • Garlic, minced (3 cloves)
    10 g
  • Red chili (1 pepper)
    30 g
  • Cloves, ground (⅛ tsp)
    0.3 g
  • Paprika, smoked (1 tsp)
    2.3 g
  • Coriander, roughly chopped (¾ cup)
    12 g
  • Flat-leaf parsley, roughly chopped (¾ cup)
    45 g
  • Mint leaves (10 leaves)
    1.5 g
  • Lemon zest (1 lemon)
    2 g
  • Lemon flesh, seeds and pith removed (1 lemon)
    55 g
  1. 04
    Combine in the jug of a blender with roasted spices .
  2. 05
    Blend until smooth.
  3. 06
    Transfer to a large mixing bowl.

  • Shallots, whole, skin and root removed (8 small)
    100 g
  • Sweet potatoes (4 large)
    400 g
  • Fennel, cut into quarters (1 bulb)
    225 g
  • Potatoes, such as kipfler (3 small)
    375 g
  • Bell pepper (capsicum), cut into thick strips (1 medium)
    125 g
  • Baby eggplant, cut in half lengthways (3 small)
    125 g
  • Zucchini, thickly sliced (1 small)
    125 g
  1. 07
    Add to bowl .
  2. 08
    Marinate for .
  3. 09
    Transfer to a large tagine set over low heat.

  • Roma tomatoes, cut in half (4 medium)
    200 g
  • Prunes, pitted (10 prunes)
    75 g
  • Cinnamon, whole (1 quill)
    8 g
  • Bay leaf (1 leaf)
    0.2 g
  • Vegetable stock (2 cups)
    500 g
  1. 10
    Add to tagine. Cover.
  2. 11
    Cook until vegetables are just tender, about .

  • Chichpeas, cooked (1 cup)
    160 g
  1. 12
    Add to tagine. Cover.
  2. 13
    Cook .

Making ahead

You need to start the marinade process at least 10 hours before service. Toast and grind spices . Prepare marinade and vegetables . Marinade, step 08. The whole recipe can be made beforehand and re-heated prior to service.

Storing

Keeps in the refrigerator for up to 3 days

Food pairings

Mediterranean cous cous and labneh.

Categorisation

Category
stew
Meal
dinner
Cuisine
mediterranean
Diet
low fat vegan vegetarian
Tags
chermoula marinade tagine vegetarian