I have probably mentioned this many many times but my ultimate favourite kitchen item is my Le Creuset pot. I even think if we had a fire I would save it! I have no idea how or why but it just appears to make food tastier. I once made a batch of bolognaise for about ten people and therefore had 2 pots on the go, my Le Creuset and another large saucepan. Bearing in mind that the same ingredients went into each pot, the Le Creuset batch was so much better; the sauce was thinker, deeper, richer and just altogether tastier. It had the same effect on this vegetable tagine, which was absolutely delicious! So my one piece of advice to you today, is if you haven’t already got one then you need a Le Creuset in your life, I promise you will not be disappointed!
– 1 tbsp olive oil
– 1 large onion – roughly chopped
– 3 garlic cloves –crushed
– 2 sweet potatoes – roughly chopped into cubes
– 1heap tsp ground cinnamon
– 1heap tsp ground cumin
– 1heap tsp ground coriander
– 1 thumbsize piece root ginger – grated
– 6 green cardamom pods, split open and seeds lightly crushed
– 3 bay leaves
– 1 can chopped tomatoes
– 1 large carrot – very thickly sliced
– 1 courgette – roughly chopped
– 350ml hot stock
– 35g raisins
– 1 large yellow pepper – roughly chopped
– 1 can chickpeas, about 425g – drained
– chopped fresh flat-leaf parsley to garnish
Heat oven to 160’C
Heat the oil in a very large pan and stir-fry the onion over a high heat for 2–3 minutes or until beginning to soften and colour. Add the potato and fry for about 3 minutes
Mix together the spice mix, garlic and ginger and add this to the pan. Fry off for 1 minute so everything is well coated.
Stir in all the remaining ingredients (leaving the parsley aside to garnish once cooked), bring to the boil and then cover and cook in the oven for 1.5 to 2hours (the longer the better).
Serve with couscous and garnish with fresh chopped parsley.