Vegetable Tagine

Ingredients

• 1 medium sweet potato, peeled and cut into 1 inch cubes
• 1 medium carrot, peeled and cut into 1 inch cubes
• 100 grams red pumpkin, peeled and cut into 1 inch cubes
• 1 small zucchini, cut into 1 inch cubes
• 1 small yellow squash, cut into 1 inch cubes
• 2 long brinjals, cut into 1 inch cubes
• 1 small red capsicum, cut into 1 inch cubes
• 2 tablespoons chopped garlic
• 1 teaspoon cumin powder
• ¼ teaspoon turmeric powder
• 1 teaspoon curry powder
• ½ teaspoon paprika powder
• Salt to taste
• 1 tablespoon chopped flat parsley leaves
• 4 tablespoons olive oil
• 2 medium onions, finely chopped
• 1 inch cinnamon stick
• 1 bay leaf
• 1 cup tomato puree
• ¼ cup boiled chickpeas (kabuli chana)
• ¼ cup vegetable stock
• 4-5 golden apricots
• 8-10 pitted black olives
• Fresh flat parsley leaves for garnish
• Couscous to serve

Method

1. To make the marinade, take garlic in a bowl. Add cumin powder, turmeric powder, curry powder, paprika powder, salt, parsley leaves, 2 tablespoons olive oil and parsley leaves and mix well. Add ¼ cup water and mix till well combined. 
2. Heat remaining olive oil in a tangine pot. Add onions and sauté till translucent. 
3. Add cinnamon stick and bay leaf and mix well. Add tomato puree, mix and cook for 2-3 minutes. Add 1 portion of the marinade and mix well. 
4. Arrange the sweet potato and carrot on the base of the tagine pot. Add red pumpkin, and drizzle some marinade on top. Add zucchini, yellow squash, brinjals, red capsicum and remaining marinade. Add boiled chickpeas and pour in the vegetable stock. Cover and cook for 15-20 minutes. 
5. Add apricots and black olives and mix. Cook for 2-3 minutes.
6. Switch the heat off, garnish with parsley leaves and serve hot with couscous.