Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF
Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys moroccan-style root vegetable tagine, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook vickys moroccan-style root vegetable tagine, gf df ef sf nf using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF:
  1. Prepare 2 tsp cumin seeds
  2. Get 2 tsp coriander seeds
  3. Take 800 grams (2x400g cans) chopped tomatoes
  4. Prepare 600 ml water
  5. Get 1 tsp harissa paste or extra if you like more heat
  6. Get 4 leeks, sliced
  7. Take 4 courgettes, sliced
  8. Make ready 4 carrots, sliced
  9. Get 400 grams can chickpeas, drained
  10. Get 2 tsp turmeric
  11. Take 1 salt & freshly ground pepper to taste
  12. Prepare 300 grams corn cous cous (gluten free)
  13. Make ready 400 ml boiling water for the cous cous
  14. Make ready 2 tbsp lemon infused olive oil
Instructions to make Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F
  2. Dry fry the cumin & coriander seeds in a pan until you can smell them toasting, then crush them with the back of a spoon
  3. Add in the tomatoes, harissa paste and 600mls water and bring to the boil
  4. Add the sliced vegetables and the chickpeas, then stir in the turmeric and season well with salt & pepper
  5. Transfer the mixture into a large tagine or casserole dish and cook covered for an hour or until the vegetables are tender
  6. Put the couscous in a bowl, stir in 350mls boiling water, cover and let stand for 15 minutes. If it looks a little dry add the other 50mls boiling water
  7. When the water has all been absorbed, stir in the lemon oil and fluff up the couscous with a fork
  8. Serve the tagine over the couscous. It's a nice touch to garnish with fresh coriander leaves or to mix some through the couscous
  9. Try my moroccan mint tea, served cold over ice with this meal!

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