Vegetarian Tajine Recipe

Ingredients

Serve 4

• 3 tomatoes

• 2 onions, coarsely chopped

• 4 scallions/spring onions, bulbs only

• 6 tbsp extra-virgin olive oil

• 3 carrots, cut into rounds

• 3 zucchini/courgettes, finely chopped

• 1/8 tsp ground cinnamon

• 1 tsp cumin seeds

• 1/8 tsp ground cloves

• 1 tbsp finely chopped mint

• 1 bunch mixed fresh herbs, finely chopped                   

• 2 cups/500 ml Vegetable Stock (refer recipe)

• salt and freshly ground black pepper to taste 

Method:

1. Preheat the oven to 350F/180C/gas 4. Blanch the tomatoes in salted boiling water for 1 minute.

2. Drain and slip off the skins. Remove the seeds and chop the flesh into small cubes.

3. Sauté the onions and whole scallion bulbs in a tajine or a flameproof pot in 3 tablespoons of oil over medium heat until lightly browned.

4. Add the tomatoes, carrots, and zucchini. Cook for 10 minutes, stirring often.

5. Add the remaining oil, cinnamon, cumin seeds, cloves, half the mint, and the herbs. Pour in the stock and season with salt and pepper.

6. Cover with aluminum foil and bake for 35-45 minutes, or until the vegetables are tender. Garnish with the remaining mint and serve hot.