This is a great meat-free meal that in not a carb over-load. Enjoy it as it is or serve it on a bed of cauliflower rice.

Vegetarian Tagine

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45 mins

Servings 2

Ingredients

  

• 1 Tbs Olive oil
• 1 medium brown onion finely chopped
• 2 tsp Moroccan seasoning
• 1 cinnamon stick
• 3 cm piece fresh ginger grated
• 3 garlic cloves crushed
• 1 medium carrot halved, thickly sliced
• 650 g butternut pumpkin peeled, cut into 3cm cubes
• 1 1/2 cups Bone broth/stock
• 400 g can crushed tomatoes
• 1/2 500g small cauliflower, cut into small florets
• 400 g can chickpeas drained, rinsed
• 1 medium zucchini quartered, thickly sliced
• 1 tablespoon honey
• Fresh coriander sprigs to serve

Instructions

 

• Heat oil in a large heavy-based saucepan over medium heat.Add onion. 

  Cook, stirring, for 3 to 4 minutes or until onion has softened. 

  Add Moroccan seasoning, cinnamon, ginger and garlic. 

  Cook, stirring, for 1 to 2 minutes or until fragrant.

  Add carrot and pumpkin.

  Cook, stirring, for 1 minute or until combined.

  Add stock and tomato. Cover. Reduce heat to low. 

  Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.

  Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables starts to soften. 

  Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. 

  Season with salt and pepper.
  

  Sprinkle tagine with coriander sprigs

Notes

Image source – taste.com.au