Guide to Prepare Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vickys moroccan-style root vegetable tagine, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF is something that I have loved my whole life.

Steps to Make Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys moroccan-style root vegetable tagine, gf df ef sf nf using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF:

1. Make ready 2 tsp cumin seeds
2. Get 2 tsp coriander seeds
3. Make ready 800 grams (2x400g cans) chopped tomatoes
4. Take 600 ml water
5. Get 1 tsp harissa paste or extra if you like more heat
6. Get 4 leeks, sliced
7. Make ready 4 courgettes, sliced
8. Take 4 carrots, sliced
9. Get 400 grams can chickpeas, drained
10. Get 2 tsp turmeric
11. Make ready 1 salt & freshly ground pepper to taste
12. Get 300 grams corn cous cous (gluten free)
13. Take 400 ml boiling water for the cous cous
14. Make ready 2 tbsp lemon infused olive oil

Instructions

Instructions to make Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F
2. Dry fry the cumin & coriander seeds in a pan until you can smell them toasting, then crush them with the back of a spoon
3. Add in the tomatoes, harissa paste and 600mls water and bring to the boil
4. Add the sliced vegetables and the chickpeas, then stir in the turmeric and season well with salt & pepper
5. Transfer the mixture into a large tagine or casserole dish and cook covered for an hour or until the vegetables are tender
6. Put the couscous in a bowl, stir in 350mls boiling water, cover and let stand for 15 minutes. If it looks a little dry add the other 50mls boiling water
7. When the water has all been absorbed, stir in the lemon oil and fluff up the couscous with a fork
8. Serve the tagine over the couscous. It's a nice touch to garnish with fresh coriander leaves or to mix some through the couscous
9. Try my moroccan mint tea, served cold over ice with this meal!

As simple as that Recipe of Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF

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