 |
 |
|
|
 |
|
 |
|
|
 |
Vegetable Tagine
A lightly spiced hearty broth of chick peas, Vegetables, prunes and apricots flavoured with honey, chilli and coriander. |
|
|
|
|
110 g Babycorn
|
|
1 Each Bay Leaf
|
|
450 g Cauliflower Florets- Pre-Blanched Or Steamed
|
|
225 g Chick Peas - Soak In Cold Water Overnight
|
|
2 Each Cloves, Ground
|
|
170 g Dried Apricots- Halved
|
|
500 g French Beans- Pre-Blanched Or Steamed
|
|
75 g Fresh Coriander
|
|
15 g Fresh Ginger, Finely Chopped
|
|
3 Each Garlic, Cloves Crushed
|
|
2 g Ground Cinnamon
|
|
3 g Ground Cumin
|
|
115 g Honey
|
|
1 Each Lemon, Zest And Juice
|
|
60 ml Oil
|
|
225 g Onions- 5 Mm Diced
|
|
3 g Paprika Powder
|
|
450 g Potatoes- 2 Cm Dice, Pre-Blanched Or Steamed
|
|
170 g Prunes- Pitted, Barely Cover With Water And Soak Overnight
|
|
5 Each Red Chillies - Deseeded And Finely Sliced
|
|
3 g Turmeric
|
|
1,750 ml Vegetable Stock
|
|
Approximate Nutritional Values Per 100g.
Approximate cost / portion : £0.55
|
Description
 Drain the soaked chick peas and place in a saucepan. Cover with fresh cold water and bring to a gentle simmer. Cook for approximately 1 hour and drain well. Heat the oil and sweat the onion. Add the paprika, cumin, turmeric, cloves, bay leaf, ginger, garlic and stock. Add 1/4 litre of the prune stock and bring to a gentle simmer. Add the chillies, honey, cinnamon, apricots and drained prunes and continue to simmer. Stir-fry the babycorn in a little oil. Add the vegetables and cooked, drained chick peas to the broth. Correct the consistency and seasoning. Add the fresh coriander and serve.
Handy Hint:- Best served accompanied by Herb EBLY® and UNCLE BEN'S® Long Grain Rice(see recipe). - Delicious on its own with crusty bread.
|
|
Print
|
Add to favourites
Add to shopping list
|
|
|
|
 |
 |