Try this vibrant Moroccan tagine recipe for a nutritious vegan meal packed with veggies and spices. It's a great meal to make in bulk as you can easily freeze and store the leftovers.
DESCRIPTION
If using quinoa – soak for 6-24 hrs.
Preheat oven to 200 degrees celsius fan forced.
Cut up vegetables.
Place all vegetables except pumpkin into cast iron pan with spices except saffron and crushed garlic cloves. Mix and place into the oven for 15-20 minutes.
After 15-20 minutes add in the chickpeas with can liquid and pumpkin and put back into oven for a further 20-30 minutes until vegetables are cooked through.
Boil water with saffron until coloured, use this water to cook quinoa using absorption method.
Dish out the cooked quinoa and serve the vegetables and chickpeas on top.
