Honey, almond and fig vegetable tagine

This sweet, hearty and healthy honey, almond and fig tagine is just lovely. No tagine? No problem! This dish can be cooked in a pressure cooker (or any sturdy pot) and is done in under half an hour!


INGREDIENTS

  • 1 White onion, finely chopped
  • 2 Garlic cloves, finely sliced
  • ½ Aubergine, cut in 2 cm pieces
  • 1 Carrot, peeled and sliced
  • 1 Sweet pepper, deseeded and cut into 2 cm pieces
  • ½ Sweet potato, peeled and cut into 2.5 cm pieces
  • 200g Chickpeas
  • 1 Can tinned tomatoes
  • 1 Glass water
  • A good handful of raisins
  • 2 Dried figs, rehydrated
  • A small handful of almonds
  • 3 Tbsp. Honey
  • 1 Tsp. Turmeric
  • 1 Tsp. Cumin
  • 1 Tsp. Cinnamon
  • 1 Tsp. All spice
  • 1 Tsp. Paprika
  • Salt
  • Pepper

DIRECTIONS

  1. Boil the sweet potato for about 7 minutes or until the potato has softened a bit
  2. Meanwhile, mix all the spices and cover the aubergine in 2 tsp. of the spice mix. Drizzle with a little olive oil and pop into the oven on 170c for about 10 minutes or until the aubergine has soften.
  3. Fry the onion until translucent, add the garlic, carrot and fry for about 3-4 minutes.
  4. Add the sweet pepper, sweet potato, aubergine and spices and fry for another 3-4 minutes before adding in the tinned tomatoes, water, chickpeas, almonds, figs and raisins.
  5. With the lid on, let simmer for about 20-30 minutes or until everything is soft. If you do have more time let it simmer for an hour or so to really intensify the flavours!
  6. Serve with flat bread, a nice salad and a big dollop of houmous!
  7. Enjoy!

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