Fruit and Vegetable illustration


A super tasty and succulent dinner that will leave you looking for more! The flat breads to accompany this dish are easy to make. We replicate the tagine cooking method by simply stewing the veg down with the spices and rich tomato sauce with the lid on till it is super succulent. It freezes well and will last for 3 days in the fridge.

Moroccan Tagine and sesame flatbreads


A super tasty and succulent dinner that will leave you looking for more! The flat breads to accompany this dish are easy to make. We replicate the tagine cooking method by simply stewing the veg down with the spices and rich tomato sauce with the lid on till it is super succulent. It freezes well and will last for 3 days in the fridge.

Takes

Serves

Ingredients
 

Ingredients

  • 1 onion
  • 2 cloves garlic
  • ½ red chilli
  • 1 carrot
  • 1 courgette
  • 1 yellow pepper
  • 1 sweet potato
  • 1 tsp ground Cumin
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 cinnamon quill or ½ tsp cinnamon
  • ½ tsp smoked paprika
  • ½ tsp ground black pepper
  • 1 tin of chopped tomato or 1 big beef tomato
  • 400 ml veg stock
  • 1 tin of chickpea
  • 75 g dried apricots
  • 3 medjoul dates
  • 2 tsp salt
  • 2 tbsp tamari

Flat bread:

  • 200 g Flour of choice
  • 150 ml natural soy yogurt
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 tbsp sesame seeds
  • Flour for dusting

Garnish:

  • Fresh mint or parsley to serve 10g
  • Sesame seeds

Instructions
 

Instructions

  • Peel and finely chop the onion and garlic.
  • Finely slice the chilli, carrot, the yellow pepper, the courgette and the sweet potato. Roughly chop the beef tomato if using.
  • Drain and rinse the tin of chickpeas. Remove the stone from the dates and roughly chop along with the dried apricots.
  • Put a casserole dish with a lid or big saucepan with lid on a high heat and add 1 tbsp oil or a couple of sprays of oil.
  • Once hot add the onion, carrot and chilli and cook for 2-3 minutes stirring regularly.
  • Add the garlic, yellow pepper, chopped dates and apricots and the sweet potato along with 1 tsp salt, add half of the veg stock and give it a good stir, put the heat down to medium and cover with a lid and leave to cook for
  • 10 minutes stirring occasionally.
  • Add your spices – ground cumin, cumin seeds, ground coriander, black pepper, smoked paprika and the cinnamon along with the tin of chopped tomatoes, the tamari, maple syrup, the rest of the veg stock, the chickpeas and mix it all well. Put the lid on and cook for a further 10 minutes.
  • Flatbreads
  • In a mixing bowl, add the flour, baking powder and salt and mix well.
  • Add the yoghurt and mix well together till uniform in consistency.
  • Continue to kneed your dough together for 5 minutes till you get a soft dough.
  • Cut your dough into 4.
  • Dust down your surface and roll out each dough separately till flat and thin.
  • Put a large non stick pan on a high heat, once hot reduce heat to medium
  • Add a sprinkle of sesame seeds and a 1 tbsp of oil to the pan along with one of the rolled out flat breads. Cook till it starts to golden, it may start to form air pockets. Turn and cook on the other side. Repeat with the remaining flat breads.
  • Garnish your tagine with some dairy free yoghurt, a sprinkle of sesame seeds and some finely chopped mint or parsley leaves and enjoy with some of your flat breads!
  P r i n t   R e c i p e
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All of our recipes are completely plant-based and include mostly whole foods


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