By Pamela Jones I used the vegetables we had available (aubergines, leeks, mushrooms, onions, fresh tomatoes and chick peas); at home, depending on the season, I’d use aubergines, peppers and courgettes in summer and cauliflower, root veg (sweet potato) and chick peas in winter.
Recipes vary, but I fry (2) onions in veg oil for 3 – 4 mins then add 3 cloves minced garlic and 2Tbsp harissa paste (from the store next to Sainsbury’s on Nottingham Road) add 1Tbsp each of ground coriander and cumin, 1tsp ground cinnamon and either 1tsp of all spice OR 1 tsp Ras al hanout.
Then add whatever diced vegetables and make sure that they are coated in the paste and onions.
Then in goes a tin of chopped tomatoes and a drained tin of chick peas — and if you have fresh coriander, put the finely chopped stalks in now. Some people add dried apricots ginger and turmeric (I don’t). Veg stock cube & black pepper can be added to taste as can a little stock if it starts to dry.
The tagine takes about 40 — 50 mins depending on the vegetables (aubergines need longer than peppers) and adding fresh chopped coriander, fresh mint and a squirt of fresh lemon juice and grated lemon zest and serving with plain yogurt really livens it up!
Great with Quinoa, cous cous and the breads from the Indian shop on Nottingham Road or the Turkish loaves from Alfreton Road!
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