Sumer Veg Tagine – cooked on an open flame
A few weeks ago we visited our friend and someone who has been a hero of ours for many years the wonderful Charles Dowding a world expert on no dig gardening. We got the pleasure of spending time with him and we cooked a dinner together with veg from his garden – some of the best veg we’ve ever eaten! This summer veg tagine is magnificent and some lovely to cook outside in the garden! Check Charles out and hope you enjoy!
- 2 tbsp oil
- 2 onions
- 3 cloves garlic
- 1 carrot
- 1 cauliflower
- 1 fennel bulb
- 350 g baby potatoes
- 1 tsp smoked paprika
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tsp Chilli powder
- 1 tin of chickpeas 400g drained and rinsed – 250g drained
- 1 tbsp apple cider vinegar
- 4 cherry tomatoes or more
- A few sprigs of basil or herb of choice
- 50 g of dried apricots chopped finely
- 50 g of fresh rainbow chard or spinach
- 50 g of fresh garden peas or sugar snaps
- To serve
- Drizzle of olive oil
- 4 tbsp of Gomasio or toasted sesame seeds
his dish works great cooked in the garden to celebrate the summer veg!
Get a large sauce pan with a lid. Peel and finely dice the onions and garlic.
Heat the saucepan on high heat and add 1 tbsp of oil. Add the onions and garlic and cook for 4-5 mins with the lid on stirring regularly.
Finely dice the carrot and add to the sauce pan with a pinch of salt and 2 tbsp of water, put the lid on and stir occasionally for 3-4 mins.
Chop the cauliflower into florets, ensuring to use the leaves. Discard the large woody leaves and slice the smaller leaves in half. Add these to the pan. Chop the stalk of the cauliflower into small bitesized pieces so it cooked evenly.
Add the cauliflower florets, stalk to the pan along with a pinch of salt. If the veg starts to stick or brown add 3 tbsp of water and deglaze the pan by loosening any browning and incorporate.
Put the lid on and cook for 3-4 mins.
Finely slice the fennel into thin long strips and add to the pan along with a pinch of salt and put the lid on a cook for another 3-4 mins.
Slice the new potatoes into quarters and add to the pan with a pinch of salt and cover so almost submerged with water. Add the smoked paprika, ground cumin, ground coriander, chilli powder. Drain and rinse the chickpeas and add to the pan along with the vinegar and mix well. Taste the sauce and add more salt and pepper if needed.
Put the lid on and leave to cook for 10 mins stirring occasionally.
Slice the cherry tomatoes, apricots and rip up the basil and add to the pan.
Roughly chop the chard and finely slice the stalks so that they are small and will cook quickly and evenly and add to the pan.
Cook until the potatoes are soft.
Taste and adjust the seasoning by adding more salt or pepper to your liking.
Once the potatoes are soft and the dish tastes balanced serve with a drizzle of olive oil and a sprinkle of gomasio or toasted sesame seeds.
Enjoy and do check Charles out he’s such an inspiring human!
Calories: 426kcalCarbohydrates: 65gProtein: 13gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.04gSodium: 180mgPotassium: 2058mgFiber: 16gSugar: 23gVitamin A: 5916IUVitamin C: 150mgCalcium: 286mgIron: 7mg
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