Vegetable tagine

This spicy and warming dish with a hint of chilli is perfect to get the taste buds tingling. Tuck into this tasty tagine that's packed full of hearty vegetables and flavour. It makes for a filling lunch or a satisfying dinner with crusty bread.

30 minutes prep. time
45 minutes cooking time
Serves 4
Soups, stews & curries, Vegetarian & vegan

National Trust Vegetable Tagine — Enjoy the warming taste of this delicious vegetable tagine | © National Trust Images/William Shaw

30ml vegetable oil
300g onions, roughly chopped
2 cloves garlic, thinly sliced
½ tsp chilli powder
2 tsp ground coriander
2 tsp ground tumeric
1 lemon, zest and juice
400g chopped tomatoes
250g butternut squash, peeled and cubed
250g carrots, peeled and cubed
250g swede, peeled and cubed
1 vegetable stock cube, dissolved in 200ml boiling water
15g brown sugar
200g chickpeas, drained
40g dried apricots, roughly chopped
25g sultanas
15g fresh parsley, roughly chopped
4 bread rolls, to serve

Top tip

Use fresh chillies if you have them and adjust the amount depending on your preference for spiciness. If you don’t have a tagine, you can use a casserole or any other ovenproof dish.

Step 1

Place a saucepan on a medium heat and when hot add the oil, onion and garlic and sauté for 5–10 minutes until it begins to soften.

Step 2

Add the spices and the lemon zest; stir well, sautéing for a further 5 minutes.

Step 3

Add the tomatoes and the vegetables and stir well.

Step 4

Add the stock, lemon juice, brown sugar, chickpeas, apricots and sultanas and enough additional water to cover. Then bring to the boil.

Step 5

Once boiling remove from the heat and decant into a tagine (or casserole dish if you don’t have a tagine). Stir in half the chopped parsley, cover with the lid and place in the oven at 160°C (140°C fan/gas mark 3). Cook for 45 minutes, or until the vegetables are soft.