There’s nothing I love more than exploring the grounds and gardens of a historic manor house. And on days when there’s a bit of a nip in the air (which is more often than not in our corner of England) this tagine ensures the weather doesn’t cool any of my family’s enthusiasm. What’s really great is it’s got just the right blend of spice and sweetness to ensure it’s as popular with my hubby as it with the kids, which is no mean feat in my house.
- Heat the oven to 200C.
- Chop up all the veg and place in a baking tray with a little olive oil and roast for 30 mins or until soft.
- Fry the spices in a dry frying pan until the aromas start to release.
- Tip in the tomatoes, apricots, honey and a can of water.
- Simmer until reduced a little.
- Add the roasted veg and season.
- Cook the quinoa according to instructions and serve.
- 4 carrots
- 3 red onions
- 4 small parsnips
- 2 red peppers
- Can of chopped tomatoes
- 1 tsp cumin
- 1 tsp chilli
- 1 tsp cinnamon
- 1 tsp paprika
- Handful dried apricots
- 2 tsp honey
- Olive oil to cook
- 250g quinoa
NiceVery filling and easy. I added courgette and aubergine as they were in the fridge.
TastyThis is great for lunch or dinner, I had it for dinner and saved the rest for the next day and was just as delicious.
Wow!Wow this was good, have it in my flask ready for work again tomorrow!