Ingredients
- 1/4 cup extra virgin olive oil.
- 1 large brown onion.
- 3 garlic cloves, crushed.
- 1.5 cm ginger, grated.
- 2 cinnamon quills.
- 4 star anise.
- 3 bay leaves.
- 1 teaspoon ground cumin.
- 1/4 teaspoon turmeric.
- 2-3 teaspoons harissa (depending on how spicy you like it).
- 400 g tin whole plum tomatoes.
- grated zest and juice of 1 lemon.
- 2 tablespoons Pureharvest Organic Tamari.
- 300 g pumpkin, cut into 2cm pieces.
- 2 carrots, chopped into 2cm pieces.
- 2 parsnips, chopped into 2cm pieces.
- 1 zucchini, chopped into 2cm pieces.
- 250 g can of chickpeas, draines.
Directions
- 1. Heat olive oil in a large saucepan; add onion and sauté until soft. Add garlic, ginger and all the dry spices and cook for 1-2 mins, stirring. Next, add the tomatoes, harissa, lemon juice and Tamari.
2. Bring to the boil, add the vegetables, stirring well to coat everything in the sauce. Put the lid on and leave to simmer for about an hour, stirring once or twice, until the vegetables are deliciously soft.
3. Once the veggies are soft, add the chickpeas and cook for a further few mins until everything is warmed through.
Serve hot with cous cous or millet and garnish with fresh coriander and mint leaves.
This Spicy Vegetable Tagine is the perfect way to try out tamari for the first time. Or, if you’ve already got a huge love affair with the stuff, it’s the perfect recipe to add to your cooking repertoire!
Ingredients
- 1/4 cup extra virgin olive oil.
- 1 large brown onion.
- 3 garlic cloves, crushed.
- 1.5 cm ginger, grated.
- 2 cinnamon quills.
- 4 star anise.
- 3 bay leaves.
- 1 teaspoon ground cumin.
- 1/4 teaspoon turmeric.
- 2-3 teaspoons harissa (depending on how spicy you like it).
- 400 g tin whole plum tomatoes.
- grated zest and juice of 1 lemon.
- 2 tablespoons Pureharvest Organic Tamari.
- 300 g pumpkin, cut into 2cm pieces.
- 2 carrots, chopped into 2cm pieces.
- 2 parsnips, chopped into 2cm pieces.
- 1 zucchini, chopped into 2cm pieces.
- 250 g can of chickpeas, draines.
Directions
- 1. Heat olive oil in a large saucepan; add onion and sauté until soft. Add garlic, ginger and all the dry spices and cook for 1-2 mins, stirring. Next, add the tomatoes, harissa, lemon juice and Tamari.
2. Bring to the boil, add the vegetables, stirring well to coat everything in the sauce. Put the lid on and leave to simmer for about an hour, stirring once or twice, until the vegetables are deliciously soft.
3. Once the veggies are soft, add the chickpeas and cook for a further few mins until everything is warmed through.
Serve hot with cous cous or millet and garnish with fresh coriander and mint leaves.