Marokāņu dārzeņu tajine
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Moroccan vegetable tagine

Ingredients
Serves 6

. 2 tbs olive or rapeseed oil
. 3 cloves garlic
. 1 tsp ground coriander
. 1 tsp ground cumin
. 2 tsp harissa paste
. ¼ tsp ground cinnamon
. 300 ml vegetable stock
. 4 carrots peeled and chopped
. 4 courgette, chopped
. 1 aubergines, chopped
. 100g French beans
. 2 cans tomatoes
. 1 can chickpeas rinsed
. 50g ready to eat dried apricots
. 130g currants or raisins
. 100g flaked toasted almonds
. 10g coriander leaves, torn
. Black pepper

Method:
1. Heat the oil in a heavy bottomed saucepan, add the onion and cook until soft. Then add in the garlic and spices and cook for a couple of minutes until the spices are fragrant.
2. Add the tomatoes, the stock, and stir in the vegetables, chickpeas, and dried fruits, bring to the boil and simmer for about 20mins until tender.
3. Sprinkle on the almonds and chopped coriander.
4. For meat lovers in the family, serve this with lamb chops.
Recipe from the Kitchen in the Castle