VEGAN TAGINE

INGREDIENTS

6 DATES

1 RED ONION, DICED

3 RED PEPPERS DICED

1 TIN CHICKPEAS

2 TIN CHOPPED TOMATOES

1 TIN BUTTER BEANS

HALF A BIRDS EYE CHILLI (DE-SEEDED TO PREFERENCE)

SWEET SMOKED PAPRIKA

CUMIN

CINNAMON

FLAKED ALMONDS

CORIANDER

BABY SPINACH

OPTIONAL

ADD SWEET POTATO, CARROTS, WHATEVER IN YOUR FRIDGE AT THE SAME TIME AS THE PEPPERS AND LEGUMES!

SERVE WITH

QUINOA/COUSCOUS/RICE

METHOD

I use my slow cooker for most ease, but you can use a regular big saucepan on the hob if you prefer.

Heat up your pan to a mid/high heat and add a big plug of olive oil.

Then add the onion, chilli and half the spices and allow to soften.

Add your chopped dates, peppers, chickpeas and butterbeans and the rest of the spices and bring to a medium heat and cook for 5 mins.

Add the tomatoes, turn the heat down to low, put the lid on and leave for about 25 mins, stirring occasionally.

(if you’re using a slow cooker, you can be way more relaxed with timings)

While this is cooking, prep your side - quinoa/rice/couscous.

Once your side and the tagine has finished cooking, add the spinach just before you serve so it wilts.

To garnish, sprinkle the flaked almonds and coriander on top.

TA DAAAAA!

If you want to add some extra greenery, I love avocado sliced up on top! And maybe some greek yoghurt…and some cashews…

DISCLAIMER: the picture is not my recipe, because I forgot to take a photo before I ate it (standard)