Name: Vegan Moroccan Tagine Recipe an unofficial Slimming World vegan tagine recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 2 medium-sized yellow onions, peeled and diced; 8 –10 cloves of garlic cloves, peeled and finely chopped; 2 large-sized carrots, peeled and chopped; 2 large-sized russet potatoes, peeled and cubed; 1 large-sized sweet potato, peeled and cubed; 2 medium-sized courgettes, sliced; 2 medium-sized aubergines, cut into cubes; 250g canned peeled plum tomatoes; 60g dried apricot, chopped; 250g chickpeas, from a can and drained; A handful of fresh parsley leaves; 1 tbsp Harissa; 1 tsp ground coriander; 1 tsp ground cinnamon; ½ tsp ground turmeric; ½ tsp salt; 110ml low-sodium/low salt vegetable stock; 60ml extra virgin olive oil; 1 lemon

Description

A delicious vegan tagine recipe which is made full of the traditional Moroccan flavours.

Ingredients

Scale

2 medium-sized yellow onions, peeled and diced

8 –10 cloves of garlic cloves, peeled and finely chopped

2 large-sized carrots, peeled and chopped

2 large-sized russet potatoes, peeled and cubed

1 large-sized sweet potato, peeled and cubed

2 medium-sized courgettes, sliced

2 medium-sized aubergines, cut into cubes

250g canned peeled plum tomatoes

60g dried apricot, chopped

250g chickpeas, from a can and drained

A handful of fresh parsley leaves

1 tbsp Harissa

1 tsp ground coriander

1 tsp ground cinnamon

1/2 tsp ground turmeric

1/2 tsp salt

110ml low-sodium/low salt vegetable stock

60ml extra virgin olive oil

1 lemon

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Instructions

Heat a tagine pot over medium heat and add olive oil. If you do not have a tagine pot then a lidded saucepan will do a good enough job.

Saute onions for 5 minutes and set heat to medium-high.

Add garlic, toss for a few seconds.

Drop-in all chopped vegetables.

Add the carrots, sweet potato, russet potato, and courgettes.

Season with spices. Toss and cook for 6 – 7 minutes. Maintain heat level.

Add tomatoes, aubergine, apricot, and stock. Keep heat level on medium-high. Cook for 9 – 10 minutes.

Reduce heat level, cover, and simmer until vegetables are tender.

Add in chickpeas and cook on low heat for another 5 minutes.

Stir in lemon juice and fresh parsley.

Taste and add more harissa spice or salt according to your taste.

Drizzle with olive oil if required before serving. (The syns in this recipe do not include this drizzled olive oil)

Notes

Each portion on Slimming World is 4 syns for the olive oil in the recipe and 1 syn for the apricot making it 5 syns per portion. The Harissa in the recipe is one syn so divided by the 6 portions I have not counted this but the choice is yours. By using low-calorie cooking spray instead of olive oil you could reduce the syns in this to 1 per portion.