This tagine is a vegetarian dish that we serve with couscous and the children love it! It is a great meal for introducing children to new flavours and is easy to pack full of different vegetables.
It also contains broccoli and chickpeas, which are excellent sources of protein – essential for multiple functions, including building tissue, cells and muscle, fighting off disease, and keeping energy levels high.
Serves 6 children
Ingredients
2 tbsp olive oil
4 shallots, chopped
2 cloves garlic, minced
5 cm piece peeled fresh ginger root, minced
1 stalk celery, chopped
1 ½ tsp ground cumin
1 ½ tsp paprika
1 can crushed or diced tomatoes
1 large carrot, peeled and cut into chunks (1 cup)
150g green beans, ends trimmed (2 cups)
1 small butternut squash, peeled and cut into chunks (3 ½ cups)
2 sweet potatoes peeled and cut into chunks (3 ½ cups)
½ head broccoli, cut into florets (3 cups)
Vegetable stock or water
1 cup cooked or canned chickpeas (rinsed if canned)
3 tbsp chopped fresh parsley
Method
- Preheat oven to 350¿F/175¿C.
- Add shallots, garlic, ginger, cumin, paprika and celery to a pan and cook, stirring often, until shallots and celery begin to soften – after about five minutes.
- Stir in tomatoes, carrot, green beans, squash, sweet potato and broccoli. Add enough vegetable stock to cover vegetables.
- Cover and bake until vegetables are tender – after 40 to 45 minutes.
- About five minutes before the stew is done, stir in the chickpeas.
- Stir in parsley just before serving.
- Serve with couscous.
