Winter Vegetable Tagine

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• This is based on this recipe. With no Chicken, use what ever veges you have on hand - I used Kumara, Pumpkin, Capsicum.. Could use eggplant etc.   

• 2 tsp each ground coriander, cumin, ginger
• 1 tsp each ground cinnamon, turmeric
• 1/2 tsp chilli powder
• About 4-5 cups of chopped veges for tagine (see above)
• 3 tbs light olive oil
• 2 onions, thinly sliced
• 4 garlic cloves, crushed
• 375ml (1 1/2 cups) vege stock
• 425g can crushed tomatoes
• 2 bay 
• 2 tsp honey
• 2 tsp sugar
• 400g can chickpeas, drained
• 1/2 cup pitted dates
• 1/4 cup chopped fresh coriander plus parsley 
• 1/2 cup blanched almonds
• Cooked couscous, to serve
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• Add oil to pan with onions and cook for 5 minutes. Stir in garlic and spice mixture. Let wilt together for a few minutes under low heat.
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• In a big roasting or casserole dish combine all ingredients, veges, stock, tomatoes, bay leaves, any spices not added, honey, chickpeas, dates. Cover with tinfoil and cook until veges are tender.   

When ready cook couscous. Toast almonds in the oven and chop roughly. Serve tagine on a bed of couscous with a large amount of coriander, parsley and roasted nuts. 

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