Vegetable tagine

Moroccan vegetable stew

Procedure
400 g carrots
200 g jerusalem artichoke
300 g celeriac
200 g waxy potatoes
50 g dried, pitted dates
olive oil for sweating
30 g sultanas
400 g skinned, chopped plum tomatoes (tinned)
200 ml vegetable bouillon or water
some salt
some pepper
400 g chickpeas (tinned), rinsed, drained
3 tbsp olive oil
2 tbsp ras-el-hanout
6 sprigs of flat-leaved parsley, cut into fine strips
some lime juice

Procedure
4 sprigs of mint, leaves plucked
200 g coconut yogurt
some salt
some pepper
3 tbsp pomegranate seeds
3 tbsp cashew nuts, roasted, chopped

Procedure
	Prepare all the ingredients up to and including the potatoes and cut into about 2 cm pieces. Cut the dates into strips.
	Briefly sweat the vegetables and potatoes in plenty of olive oil in the casserole over a medium heat. Add the dates and the rest of the ingredients up to and including the bouillon and season with salt and pepper to taste.
	Put the lid on the casserole and cook on a wire shelf in the middle shelf position at 160 °C for 45 minutes using the top/bottom heat humid mode.
	Mix the chickpeas, olive oil and ras-el-hanout, add to the vegetables in the casserole and cook for a further 15 minutes.
	Take the casserole out of the cooking space, stir in the parsley and drizzle with lime juice.

Procedure
	Set a few mint leaves aside for garnishing the dish. Finely shred the rest of the mint, stir into the coconut yogurt and season with salt and pepper.
	Sprinkle pomegranate seeds and cashew nuts over the tagine and serve with the mint yogurt.

Procedure
	Top/bottom heat damp 160°C for 45 Mins
	Action
	Top/bottom heat damp 160°C for 15 Mins

Shopping list
Quantity	Ingredient
400 g	skinned, chopped plum tomatoes (tinned)
some	pepper
200 g	waxy potatoes
200 g	coconut yogurt
some	lime juice
4 sprigs of	mint
3 tbsp	olive oil
30 g	sultanas
3 tbsp	cashew nuts
6 sprigs of	flat-leaved parsley
	olive oil for sweating
200 g	jerusalem artichoke
some	salt
400 g	carrots
3 tbsp	pomegranate seeds
200 ml	vegetable bouillon or water
400 g	chickpeas (tinned)
300 g	celeriac
50 g	dried, pitted dates
2 tbsp	ras-el-hanout

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