Root Vegetable and Apricot Tagine

This is a tried and tested recipe many times over. It’s layered, hearty, complex and satisfying. I do a ‘meat’ version of this using cooked Goan sausage (instead of merguez) and cubed lamb or chicken but the root vegetable version is as beautiful, if not better. Because it’s fairly easy – a stew plus couscous – it works well for an informal gathering of friends or family. Keep in mind just one thing: as with all simple food, a little patience and love in the kitchen while making this peasanty tagine is the absolutely most important secret ingredient to its success.

Ingredients:

2 large red onions

4 cloves garlic

2 tbsps grated fresh ginger

1 tbsp chopped celery

1 cup chopped coriander leaves and stalks

1 cup chopped parsley

1 tbsp fresh thyme

2/3 cinnamon sticks

1 tbsp jeera powder

2 tsp paprika

1 vegetable stock cube

10 stoned dried apricots

2 tbsps black or golden raisins

Olive oil

Salt to taste

Root Vegetables: Cut into large, 1.5 inch thick, pieces: 2 large carrots, 2 medium sweet potatoes, 250 gms red pumpkin,  250 gms aubergine, 250 gms yam, 1 cup cooked chickpeas

Method:

Finely chop (or hand blend) the onions, garlic and ginger. In a heavy bottomed pan (with a close-fitting lid), sauté cinnamon, celery, onions, garlic, ginger, coriander, parsley and thyme until the onions begin to brown and the mixture begins to stick to the bottom of the pan. Lower heat momentarily, add jeera powder and paprika and stir. Now add about 2 cups of hot water and the stock cube and stir. Throw in apricots and raisins, cover and leave on simmer for about 15 minutes. Open, taste for salt and throw in your root vegetables according to order of tenderness (sweet potatoes first, aubergines last). Simmer on very low until cooked. Garnish with fresh parsley and eat with couscous dressed with toasted almonds and lemon juice.