HellieCopter
Gold Member
I made this last night, with a few small tweaks. I pinched it from an old thread. It's originally from the One Pot cookbook and was very, very tasty.
Tagine is a North African dish, named after the type of pot it's cooked in. If you can get yourself an actual tagine (a terracotta dish with a big cone lid thing), it makes the most soft and delicious stew! But it works well in a pan as well. This recipe also works well with lamb, and would be free on Extra Easy.
Vegetable Tagine - Free on green and Extra Easy
1. Spray a large pan with fry light and place over a medium heat.
Add the onion and stir fry for 4-5 mins. Add the garlic, ginger, cook slightly to warm them through, then add all the dried spices. Stir so they are well mixed and coating the onions.
Then add the tinned tomatoes, sweetener and water/stock.
Bring to the boil, reduce the heat to low, cover and simmer gently for 25 mins.
2. Stir in the chickpeas, red pepper and butternut squash. Cook over a low heat for 20-25 mins, or until the veg are cooked through and tender - if your veg are larger chunks it will take longer.
Season well, garnish with chopped coriander and serve on its own, or with couscous (1 1/2 Syns per 28g/1oz cooked on original) or free on green and extra easy.
Tagine is a North African dish, named after the type of pot it's cooked in. If you can get yourself an actual tagine (a terracotta dish with a big cone lid thing), it makes the most soft and delicious stew! But it works well in a pan as well. This recipe also works well with lamb, and would be free on Extra Easy.
Vegetable Tagine - Free on green and Extra Easy
- Fry light
- 1 Large onion finely chopped.
- 2 garlic cloves crushed.
- 1 tsp finely grated ginger.
- 2 tsp ground cumin
- 2 tsp ground cinnamon.
- 1 tsp ground coriander.
- 1 tsp turmeric
- 1 tsp dried chilli flakes (you may want to use a bit less if you don't like a kick!)
- 400g can chopped tomatoes.
- 1/2tsp artificial sweetener.
- 255ml/9fl oz water or stock.
- 400g can chickpeas, drained.
- 1 red pepper de-seeded and cut in bite size pieces.
- 681g/1lb 8oz butternut squash peeled and cut into small cubes
- I added extra mushrooms and a courgette, but it's not necessary!
- salt and pepper.
- chopped coriander to garnish.
1. Spray a large pan with fry light and place over a medium heat.
Add the onion and stir fry for 4-5 mins. Add the garlic, ginger, cook slightly to warm them through, then add all the dried spices. Stir so they are well mixed and coating the onions.
Then add the tinned tomatoes, sweetener and water/stock.
Bring to the boil, reduce the heat to low, cover and simmer gently for 25 mins.
2. Stir in the chickpeas, red pepper and butternut squash. Cook over a low heat for 20-25 mins, or until the veg are cooked through and tender - if your veg are larger chunks it will take longer.
Season well, garnish with chopped coriander and serve on its own, or with couscous (1 1/2 Syns per 28g/1oz cooked on original) or free on green and extra easy.
