- 1 cous cous bag
- 1 ATLAS chickpeas pack
- 1 olives tub
- 1 pomegranate molasses tub
- 1 ATLAS ras el hanout spice mix
- 1 slivered almonds sachet
- 2 parsnips
- 2 carrots
- 1 lemon
- 1 eggplant
- 2 tomatoes
- 1 zucchini
- 2 garlic cloves*
- 1 brown onion
- 1 coriander bunch*
Pantry staples: Olive oil, salt
Allergens: Onion, garlic, wheat, gluten, nuts (almond)
Specialised equipment: Lined baking tray, large deep frying pan/tagine /casserole dish (we have used a large deep frying pan to make the tagine)
Chef's note: Tagine is the name given to the conical-shaped cookware and the food that is cooked inside it. To get a deeper flavour, lightly toast the almonds in a dry frying pan.
* Garlic and coriander are to be split across various other dishes so please read each recipe carefully.
1. Prepare the ingredients
Read the recipe carefully before you begin. Preheat the oven to 200C fan forced. Wash the vegetables. Peel the parsnip and cut into long wedges. Cut the zucchini, carrot, onion and tomato into 1cm sized pieces. Mince 1 garlic clove* per person. Zest and juice the lemon. Cut the olives in half. Pick some of the coriander leaves*. Drain and wash the chickpeas.
2. Roast the parsnip and eggplant
Toss the eggplant and parsnip in olive oil to coat all surfaces. Place them on a lined baking tray and into the preheated oven for 20 minutes, turning half way or until soft and browned. Remove and drizzle with the pomegranate molasses to coat the vegetables.
3. Cook the remaining vegetables
Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the onions and cook for 3 minutes or until they start to turn translucent. Add the garlic and cook for 1 minute or until fragrant. Add the carrot and zucchini and cook for 2 minutes or until they start to soften.
4. Add the chickpeas
Add the tomato, ras el hanout and chickpeas and cook for a further 3 minutes or until the tomato starts to break down. Don’t worry if anything starts sticking to the bottom of the pan as when you add water it will help remove it and add to the flavour of the dish.
5. Add the water and olives
Add the olives and 1/4 cup of water per person and stir to combine. Bring to a gentle simmer for 8 minutes or until reduced and the vegetables are cooked through. If the vegetables need longer to cook, you may need to add some more water. The tagine should be thick and saucy. Season with a splash of olive oil and a sprinkle of salt.
6. Cook the lemon cous cous
Meanwhile, combine the cous cous with equal amounts of boiling water into a bowl. Cover with a clean tea towel and set aside to cook for 5 minutes. Once cooked, use a fork to fluff the cous cous, add some of the lemon juice mix, olive oil and salt to taste.
7. Finish the tagine
Place the roasted parsnip and eggplant on top of the tagine. Sprinkle with the almonds.
8. To serve
Serve the vegetable tagine on the table in the frying pan or tagine along with the lemon cous cous and coriander leaves.