Vegetable tagine with prunes
Ingredients
- Vegetables
- 2 tomato, diced
- 3 garlic clove, thinly slices
- 400 g celeriac, diced
- 3 red onions, thinly sliced
- 200 g carrots, diced
- 2 sprigs thyme
- 1 tin chickpeas (approx. 400 g), rinsed, drained
- 100 g pitted prunes
- 1 cinnamon stick
- 3 dl vegetable bouillon
- 0.5 tsp cumin
- 1 sachet saffron
- 2 tsp hot paprika
- Utensils
- For a casserole dish or a tagine with lid
Total time: 1hr 10m
Preparation Time: 20m
Servings
For
4 people
Nutritional Information
Contains 197 Kcal, 9g Protein, 36g Carbohydrates, 2g Fat
Ingredients
- Vegetables
- 2 tomato, diced
- 3 garlic clove, thinly slices
- 400 g celeriac, diced
- 3 red onions, thinly sliced
- 200 g carrots, diced
- 2 sprigs thyme
- 1 tin chickpeas (approx. 400 g), rinsed, drained
- 100 g pitted prunes
- 1 cinnamon stick
- 3 dl vegetable bouillon
- 0.5 tsp cumin
- 1 sachet saffron
- 2 tsp hot paprika
- Utensils
- For a casserole dish or a tagine with lid
Instructions
-
Preheat
Place the casserole or the tagine (incl. lid) in the lower half of a cold oven. Preheat the oven to 180°C. -
Vegetables
Mix the vegetables, the chickpeas, the prunes, the thyme and the spices in a bowl. Add everything to the hot casserole dish and pour in the stock. -
Braise in the oven
Cover and braise for approx. 50 mins. -
Tip:
Replace the prunes with dried apricots.
