Vegetarian tagine recipe

Ingredients:

1 tablespoon Alfa One rice bran oil

1 medium brown onion, finely chopped

2 teaspoons Moroccan seasoning

1 cinnamon stick

3cm piece fresh ginger, grated

3 garlic cloves, crushed

1 medium carrot, halved, thinly sliced

650g butternut pumpkin, peeled, cut into 3cm cubes

1 1/2 cups vegetable stock

400g can crushed tomatoes

1/2 (500g) small cauliflower, cut into small florets

400g can chickpeas, drained, rinsed

1 medium zucchini, quartered, thickly sliced

1 tablespoon honey

Fresh coriander sprigs and couscous, to serve

Directions:

Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.

Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.

Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.

Sprinkle tagine with coriander sprigs. Serve with couscous.