Instagram sensations Janie & Susie give us their recipe for Vegetable Tagine with Tahini Yoghurt Dressing
Ingredients
4 tbsp (Ras el Hanout, coriander powder, cumin powder, fennel seeds, turmeric – a mix of any will do!)
1–2 tsp cayenne
½ tsp ground cloves
½ tsp ground ginger
Juice and zest of 2 limes
1 tbsp date syrup (or honey/maple syrup)
200g soft apricots, snipped into halves
1 jar good quality chickpeas (we use Bold Bean)
1 large onion
2 carrots
2 sticks celery
2 large cloves of garlic
2 aubergines (cut into 3cm pieces)
3 red peppers (cut into 3cm pieces)
1 butternut squash (cut into 3cm pieces)
1 head of broccoli (broken into florets)
2 tins plum or chopped tomatoes
500ml vegetable stock (we used water with a Knorr Stock Pot)
Salt and pepper
For the yoghurt dressing
200ml thick yoghurt
2 tbsp tahini
Juice of 1 lemon
Salt and pepper
Note: You can use a mix of any vegetables you have lying around at home.
Instructions
Place the aubergine in a roasting tin, season with salt and pepper, and drizzle with olive oil. Mix with a spoon or your hands.
Roast in a hot oven (180–200°C) for up to 45 minutes, checking after 30 minutes and turning if necessary.
Prepare the butternut squash and red peppers in the same way. Roast the peppers for 20–30 minutes, and the butternut squash for the same amount of time.
Finely chop the onion, carrots, and celery, then sauté in a pot until translucent and soft.
Add all the spices and fry for a couple of minutes.
Stir in the tinned tomatoes, stock, lime zest, juice, and date syrup. Bring to a simmer and let it reduce slightly for about 30 minutes. Adjust seasoning as needed.
Add the roasted vegetables and chickpeas to the pot. Cook for an additional 15 minutes.
Prepare the Tahini Dressing
Mix the yoghurt with tahini, lemon juice, and a pinch of salt and pepper.
Serve the tagine with couscous, rice, bulgur wheat, or quinoa. Drizzle the tahini yoghurt dressing over the top.
Watch the video here!
December, 2024
