Moroccan Tagine

DOUBLE THESE QUANTITIES FOR BIG GROUP!! Serves 4-6 1 large onion 4 cloves of garlic (crushed or sliced – it is stronger if you crush it) 1 sweet potato 3 Large carrots 1 orange (or red) pepper 150g red lentils 100g dried apricots 500ml passata or 1 large tin of tomatoes 1 tbsp harissa 1 veg stock cube 250mls water ½ tps turmeric 2 tps dried mixed herbs ½ tsp ground cumin 400g tin chickpeas A glug of olive oil Chop all the vegetables chunkily. Rinse the red lentils well. Fry the onions in olive oil until soft but not brown. Stir in the garlic and cook for a further minute. Add passata/tomatoes and the stock cube and water. Add lentils, carrots and herbs and spices and harissa. Bring to boil, stirring so lentils don’t stick. Simmer for 5 minutes then add sweet potato and apricots. Simmer for a further 5-10 minutes, add more water if becomes too sticky – should have consistency of a stew. Add chickpeas and pepper. Simmer until lentils and vegetables are cooked (approximately 15 minutes). Adjust seasoning to taste. Serve with couscous and a large glass of your favourite wine! Back to Trip recipes