Mediterranean Vegetable Tagine - Vegan and Gluten Free
Servings 4
My Mediterranean Vegetable Tagine recipe is a versatile and easy to make main course is both vegan and gluten free (if served over rice)
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 generous teaspoons harissa or to taste Rose harissa is particularly nice in this recipe
- 1 tablespoon maple syrup or honey Be sure to use maple syrup to make this recipe vegan.
- 1 small butternut squash, peeled and cut in small cubes (about 1 cup measure of cubes) or use packaged, peeled and cubed squash
- 1 large sweet potato, peeled and cut in small cubes (about 1 cup measure of cubes) or use packaged, peeled and cubed sweet potato
- I red onion, peeled and chopped in small chunks or slices
- 3 red peppers, de-seeded and cut in squares
- 2 medium courgettes, cut in half moons
- 1 can of chickpeas, about 14 ounces or 400 ml This is roughly 1 cup of chickpeas
- 1 teaspoon cumin seeds
- salt and pepper
- hot couscous or rice to serve
- fresh or dried parsley to garnish
Instructions
- Preheat the oven to 400°F or 200°C (180°C for fan ovens).
- You will need 2 sheet pans or large baking sheets.
- In a small bowl mix together the olive oil, harissa and the honey.
- Spread the squash and sweet potato on one sheet pan.
- Sprinkle with half of the cumin seeds.
- Toss with half of the harissa mixture and put in the oven for 10 minutes.
- Meanwhile, spread the chopped onions, red peppers and courgettes on the other sheet pan.
- Sprinkle with half of the cumin seeds.
- Toss with the remaining half of the harissa mixture.
- When the 10 minutes are up, remove the sheet pan with the sweet potatoes from the oven and gently turn the mixture.
- Return the pan to the oven, and also put the pan with the red peppers and courgettes in the oven as well.
- Roast for about 15 minutes, turning the vegetables once half way through.
- At this point the squash and sweet potato should be tender and the other vegetables should be just cooked.
- The vegetables will have shrunk a little at this point so they will hopefully all fit on one sheet pan.
- Add the drained chickpeas and stir to coat with the seasonings.
- Put back in the oven for 5 minutes to heat the chickpeas through.
- Divide the couscous or rice (for a gluten free option) between four plates or bowls and serve the tagine over top.
- Garnish with fresh or dried parsley.
Notes
Links to suggested equipment are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Equipment
- 2 sheet pans or baking sheets
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.