Ingredients
- 1 kg mixed root vegetables, trimmed,
- peeled and diced
- 4 tbsp extra virgin olive oil
- 1 large onion, chopped
- 3 garlic cloves
- 2 tsp ras el hanout spice mix
- 400 g can chickpeas, drained
- 750 ml vegetable stock
- 4 tbsp tomato paste
- 75 g dried cranberries
- 2 tbsp chopped preserved lemon
- 2 tbsp chopped fresh coriander, plus a few sprigs to serve
- 250 g bulgur wheat
- 300 ml boiling water
- A little butter/margarine
- Salt and pepper
Instructions
- Preheat oven to 200°C top/bottom heat. Line a baking tray with baking paper.
Place the vegetables on the tray and add half the oil, half the ras el hanout, 1 tablespoon cold water and salt and pepper. Stir well and roast for 40 minutes, turning halfway through, until tender. - Heat the remaining oil in a large saucepan. Fry the onion, garlic, remaining ras el hanout, salt and pepper for 10 minutes over a medium heat until softened. Stir in the chickpeas, stock, tomato paste, cranberries, preserved lemon, salt and pepper.
- Bring to the boil, cover, and cook over a low heat for 30 minutes. Stir in the roasted vegetables, the coriander and cook for a final 5 minutes.
- Toast the bulgur wheat in a dry frying pan, stirring over a medium heat, for about 3 – 4 minutes until golden. Add the boiling water and a pinch of salt. Cover and take off the heat for 10 – 15 minutes until the grains are tender.
- Add a knob of butter/margarine and serve the bulgur wheat with the tagine topped with a few sprigs fresh coriander.
