Fresh, Make Recipe Vickys MoroccanStyle Root Vegetable Tagine GF DF EF SF NF Savory Delicious

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14 ingredients, 9 steps, cooking Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF

How are you my mother, at this time you can present recipe Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF with 14 ingredients and 9 steps. Next this is how to cook, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 14 ingredients and 9 stages of easy cooking Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF.

Ingredients for Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF

1. It’s : cumin seeds.
2. It’s : coriander seeds.
3. You need : (2x400g cans) chopped tomatoes.
4. Prepare : water.
5. You need : harissa paste or extra if you like more heat.
6. It’s : leeks, sliced.
7. It’s : courgettes, sliced.
8. You need : carrots, sliced.
9. Prepare : can chickpeas, drained.
10. It’s : turmeric.
11. Prepare : salt & freshly ground pepper to taste.
12. It’s : corn cous cous (gluten free).
13. It’s : boiling water for the cous cous.
14. It’s : lemon infused olive oil.

If all material requirements Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Stages Cooking 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!
   
10. Finish and Enjoy.

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