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–+ servings
An image of Summer Veg Tagine

Sumer Veg Tagine - cooked on an open flame

We had the chance to visit our friend, Charles Dowding, a world expert on no-dig gardening. We cooked this summer veg tagine together, using the best produce from his garden. It’s a wonderful dish to cook outside, perfect for celebrating fresh summer vegetables!

Takes 50 minutes

Serves 3

Ingredients
 

  • 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 x 400g tin of chickpeas (drained weight: 250g)
  • 1 tbsp apple cider vinegar
  • 4 cherry tomatoes (add more if desired)
  • A few sprigs of basil (or herb of choice)
  • 50 g dried apricots chopped finely
  • 50 g fresh rainbow chard (or spinach)
  • 50 g fresh garden peas (or sugar snaps)

To serve

  • Drizzle of olive oil
  • 4 tbsp gomasio (or toasted sesame seeds)

Instructions
 

  • Prep the Veg:
    Peel and finely dice the onions and garlic. Finely dice the carrot.
    Cut the cauliflower into florets, keeping the smaller leaves. Discard the large woody leaves. Chop the cauliflower stalk into bite-sized pieces.
    Slice the fennel into thin, long strips. Quarter the baby potatoes. Halve the cherry tomatoes and finely chop the apricots.
  • Cook the Base:
    Heat a large saucepan on high heat and add 1 tbsp of oil. Add the onions and garlic and cook for 4-5 minutes with the lid on, stirring regularly.
    Add the diced carrot, a pinch of salt, and 2 tbsp of water. Stir and cook with the lid on for 3-4 minutes.
  • Add the Cauliflower:
    Add the cauliflower florets and stalk to the pan along with a pinch of salt. If the vegetables start to stick, add 3 tbsp of water to deglaze the pan. Stir well to loosen any browning bits.
    Cover with the lid and cook for 3-4 minutes.
  • Add the Fennel:
    Add the sliced fennel and another pinch of salt. Cover and cook for an additional 3-4 minutes.
  • Add the Potatoes and Spices:
    Add the quartered baby potatoes to the pan. Add enough water to almost submerge the vegetables.
    Stir in the smoked paprika, ground cumin, ground coriander, and chilli powder. Add the drained chickpeas and apple cider vinegar. Stir to combine and taste for seasoning, adjusting salt and pepper as needed.
    Cover and cook for 10 minutes, stirring occasionally.
  • Final Veg Additions:
    Add the halved cherry tomatoes, chopped apricots, and torn basil to the pan.
    Roughly chop the chard leaves and finely slice the stalks. Add the stalks first to ensure even cooking, followed by the leaves.
    Cook until the potatoes are soft and all the flavours have melded, about 5-7 minutes.
  • Serve:
    Taste and adjust seasoning one last time, adding more salt or pepper if needed.
    Drizzle with olive oil and sprinkle gomasio or toasted sesame seeds on top before serving.

Nutrition

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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