Adapted from http://www.taste.com.au/recipes/28746/vegetarian+tagine?ref=collections,…
Ingredients
Olive oil spray
1 bunch shallots, finely chopped
2 teaspoons Moroccan seasoning
1 cinnamon stick
3cm piece fresh ginger, grated
3 garlic cloves, crushed
850g butternut pumpkin, peeled, cut into 3cm cubes
1 1/2 cups vegetable stock
400g pureed tomatoes
1/2 (500g) small cauliflower, cut into small florets
400g cooked chickpeas, drained
1 medium zucchini, quartered, thickly sliced
1 tablespoon honey
Method
Step 1
Spray oil in a large heavy-based saucepan over medium heat. Add shallots, Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.
Step 2
Add pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.
Step 3
Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.
Step 4
Sprinkle tagine with coriander sprigs.