Seven-Veg Tagine

Por Jamie Oliver · 60 min

Ingredientes

Modo de preparo

1. If using dried chickpeas, soak them overnight. Drain, cover with water, bring to a boil and simmer for 1 hour, or until tender.
2. Pour boiling water over the button onions, leave for a couple of minutes, then drain and peel.
3. Trim the carrots and courgettes and cut into large batons. Cut the pumpkin into large pieces and roughly chop the potato.
4. Cut the cabbage into 8 wedges. Prick the aubergines all over with a fork, trim, and halve them lengthways.
5. Pick and roughly chop the herbs.
6. Put the ginger (peeled and roughly chopped) in a large pan with the saffron, cumin seeds, coriander seeds, most of the mint and parsley, the tomato purée and the stock. Bring to a boil.
7. Add the onions, carrots, pumpkin and potato. Cover and cook for 10 minutes.
8. Add the remaining vegetables and chickpeas. Cover and simmer for a further 20 minutes, stirring occasionally.
9. Cook the couscous according to the packet instructions.
10. Remove the tagine from the heat. Spoon the couscous onto plates, top with the tagine and scatter over the remaining mint and parsley. Serve immediately with harissa to taste.

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