Moroccan tagine

Name: Moroccan tagine
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 red onions, chopped; 3 garlic cloves; 1 small knob fresh root ginger, peeled; 100 milliliters 3½ fl oz lemon juice (about 3 lemons); 100 milliliters 3½ fl oz olive oil; 1 Tbsp each honey, cumin, paprika, turmeric; 1 teaspoon hot chilli powder; 1 handful coriander, chopped; 1 Tbsp olive oil; 3 carrots, cut into chunks; 3 larges parsnips, cut into chunks; 3 red onions, cut into chunks; 2 larges potatoes, cut into chunks; 4 leeks, ends trimmed and cut into chunks; 12 dried prunes, dates or figs; 2 sprigs mint, leaves only, finely chopped

Moroccan tagine requires roughly 2 hours and 5 minutes from start to finish. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6. One serving contains 449 calories, 7g of protein, and 20g of fat. Many people made this recipe, and 356 would say it hit the spot. This recipe from BBC Good Food requires parsnips, coriander, knob root ginger, and potatoes.

Instructions

To make the chermoula, whizz paste ingredients in a blender.

Equipment you will use

Blender

Heat oven to 220C/fan 200C/gas

Equipment you will use

Oven

Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.

Ingredients you will need

Vegetable