I have had a day off of work today, so that I can get the house back to ‘normal’ after a busy few days. I wanted to cook something that could just be left to get in with it, whilst I romp through the house, doing washing, cleaning etc 😏 I cooked this early in the day, as it feel like it’s about million degrees outside 🤒 we will eat late, when it’s cooled off a bit
In the veg drawers I have Aldi Sweet Potatoes, red peppers, field mushrooms, so I thought I would make a Moroccan Style Vegetable Tagine, this can be eaten with the remains of the Cous Cous I made on Saturday (I will be having salad leaves with mine.
I don’t have a proper Tagine, (I have my eye on the one Above from Lakeland) so I will make this in a chefs pan, I am sure that the way the Tagine pot is deigned would cook the food with a better depth of flavour, but I will make do with my pan
I start with 2 medium onions, peeled and diced, and 2 fat cloves of garlic crushed, and a sliced stalk of celery, these go into a pan with a glug of Veg oil, stir and sweat off.
To this mix, add a half teaspoon each of cinnamon, ginger and cumin, and a teaspoon of Tumeric, stir through, its smells delicious 😋
Add 100g of red lentils, again stir though with a tin of diced tomatoes, a squirt of tomato purée and half the can of water – Stir and simmer for 15 minutes
Then I add peeled, chopped sweet potato, a tin of drained chickpeas and 500ml of Veg stock, a bay leaf and season with salt and pepper to taste.
Turn the heat down and simmer for another hour, till thickened I add 2 chopped red peppers and a diced Field Mushroom half an hour before ready, so they still have texture.
Just before serving, I add the chopped stalks of a bunch of coriander and the juice of half a lemon.
Serve with the chopped coriander leaves over Cous Cous or in my case by itself.
Any leftovers can be eaten as it is, or remove some of the chickpeas and Veg, add additional stock, whizz up and replace the veg and chickpeas – a delicious soup 😍