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Summer Vegetable Tagine

The sauce for this is mostly store cupboard ingredients, then you can really use whatever seasonal veg you have. I have used squash, courgette and mushrooms, but aubergine, peppers and french beans also work well. This is a great dish to use up a mixture of leftover veg, which not only prevents waste but also provides you with a wide array of vitamins and minerals. If you batch cook this it will also freeze well, perfect for when you need a quick and wholesome meal.

Serves 4


600g squash, cubed

2 courgettes, cut into rounds

200g mushrooms, halved

2 tbsp olive oil

1 red onion, finely diced

1 clove garlic, chopped

1/2 tsp ground ginger

1/2 tsp all spice

1/4 tsp cinnamon

1 tsp ground coriander

2 tins plum tomatoes

1 tbsp honey

1 tbsp Pomegranate molasses

2 bay leaves

1 handful raisins

1 tin chickpeas, drained

Handful fresh coriander

Cous-cous to serve


  1. Preheat the oven to 220 degrees Celcius.

  2. Add the squash and 1 tbsp oil to a roasting tray and roast for 20 minutes.

  3. Heat the other tbsp oil in a large non-stick pan, and add the onion. Cook on a low heat for 5 minutes until soft. Add the garlic and spices, and cook for a further few minutes.

  4. Add the tomatoes, honey and molasses, and using a potato masher, break up the tomatoes to a smooth sauce. Add the bay leaves, raisins and chickpeas, and cook on a low heat for at least 30 minutes. If it begins to dry out add water, but do not take off the heat as the long cook allows the flavours to develop.

  5. After the initial 20 minutes, add the courgette and mushroom to the squash tray and return to the oven for a further 30 minutes.

  6. Once the veg is cooked and browning, add it into the sauce pan and stir through well. Season well to taste with salt and pepper.

  7. Serve with cous-cous and fresh coriander.


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