This tajine has all the flavours of a tasty Moroccan dish. It’s perfect for a warming supper or dinner party now it’s colder. It has that lovely combo of savoury and sweet because it’s got delicious spices and dried apricots in it. It’s super easy as it’s all baked in the oven and needs little attention. Perfect if you are busy. I serve it with saffron couscous, garlicky yogurt (Alpro have just started doing a sugar free plain yogurt) and my Moroccan orange salad, recipe in the index, and it’s a big hit with vegetarians and non vegetarians.
4-5 carrots sliced lengthways
4-5 shallots peeled or a couple of red onions peeled and quartered
1 aubergine cubed
100g unsulphured dried apricots, chopped
4-5 baby courgettes or two large ones cut into spears
250 ml vegetable stock
1 big pinch of saffron fronds
A tin of chick peas and the water they come in
4 tablespoons of olive oil
A few bay leaves
1/2 teaspoon each of ground ginger, turmeric, chilli flakes and smoked paprika
Salt to taste
1 teaspoon of Harissa
A small handful of chopped parsley (optional)
Preheat the oven to 190°C.
Put everything into a largish deep roasting pan, except the parsley.
Bake for 45 to 60 minutes, gently stirring several times, till the vegetables are tender. Sprinkle with chopped parsley.
I serve it on couscous with some yogurt (soya) with a crushed garlic clove mixed in.
Lastly… all the vegetables in this recipe are really healthy. It’s a really tasty way to eat veggies with tons of flavour and fibre. If you do eat meat you could serve it with a roast chicken or a roast leg of lamb and it will be a delicious combination of flavours and a very easy dinner to make once it is all prepared. Friends of mine cook this for their families and their kids love it as much as they do.