Vegetable tagine - Moroccan vegetable soup

The root vegetables progressively release their natural sweetness and become beautifully soft as this hearty vegetable tagine simmers away slowly. This recipe also happens to be vegan. Looking for something a little lighter? Carrots, courgettis, and fennel are made with our summer vegetable tagine.

Preparation Time: 30 min

Simmering Time: 50 min

Serves: 8

INGREDIENTS

• Light olive or vegetable oil for frying

• 2 red onions, sliced into wedges

• 2 tsps. ground coriander

• 2 tsps. ground cumin

• 2 tsps. ground cinnamon

• 2 garlic cloves, crushed

• 20g fresh ginger, grated

• 2 tbsp. harissa paste

• A small butternut squash, peeled and diced cubes

• 3 parsnips, cubed

• 2 carrots, obliquely sliced

• 200g dried red lentils

• 2 x 400g tins cherry tomatoes

• 1 liter vegetable oil

• 80g dried apricots, chopped, plus extra to decorate

• A large bunch of picked and roughly chopped fresh flat leaf parsley leaves

METHOD

1. Heat a large deep casserole (one with a lid) over medium heat. Add the onions and a glug of oil and fry for 5-6 minutes before they begin to soften. Add the ground spices and fry for a few more minutes, then add the garlic and ginger and fry, stirring, for another few minutes.

2. Add the harissa paste, stir and fry for another few minutes until aromatic, then add the squash, parsnips, and carrots. Switch the heat down and cook for 5-10 minutes, stirring frequently.

3. Add the red lentils, cherry tomatoes, and stock, then season to taste. Bring the apricots to a simmer and put the lid on the casserole and leave to simmer on low heat for 50 minutes.

4. Remove the lid, stir in half the chopped parsley and check the seasoning. By penetrating with the tip of a round-bladed knife, measure if the vegetables are tender- if it goes in easily, they are ready.

5. Serve the spooned tagine on top of a warm quinoa mound and scatter over the remaining chopped parsley.