Wonderful Veg Tagine

Prep Time
Cook Time
1h 20m
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (337.3 g)
  • Calories 1220.2
  • Total Fat - 85.1 g
  • Saturated Fat - 51.2 g
  • Cholesterol - 206.1 mg
  • Sodium - 716.2 mg
  • Total Carbohydrate - 98.8 g
  • Dietary Fiber - 17.2 g
  • Sugars - 11.9 g
  • Protein - 22 g
  • Calcium - 134.9 mg
  • Iron - 5.7 mg
  • Vitamin C - 28.5 mg
  • Thiamin - 0.4 mg

Step 1

Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.

Step 2

Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout and add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water.

Step 3

Trim and prepare the vegetables as necessary, then chop into large chunks, adding them to the pan as you go and then tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper and bring to the boil, cover, reduce the heat to low and simmer for 45 minutes, or until tender, stirring occasionally.

Step 4

When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top and lave for 10 minutes, then fluff with a fork.

Step 5

Pick the herb leaves and toast the almonds.

Step 6

Serve the tagine and couscous sprinkled with the almonds and herbs.

Step 7

Delicious served with harissa-rippled yoghurt.

Tips & Variations

No special items needed.