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5 from 1 vote

Mediterranean Vegetable Tagine - Vegan and Gluten Free

Course Main Dish, Vegan
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author April J Harris

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 generous teaspoons harissa or to taste If you can get it, rose harissa is particularly nice in this recipe
  • 1 tablespoon honey To make the recipe vegan use maple syrup instead.
  • 1 small butternut squash, peeled and cut in small cubes (about 1 cup measure of cubes)
  • 1 large sweet potato, peeled and cut in small cubes (about 1 cup measure of cubes)
  • or use packaged, peeled and cubed squash and 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, or roughly 1 generous cup measure, drained
  • 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 some of the sauce.
  • 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.
Tried this recipe?Mention @apriljharris or tag #apriljharris!