One-Pot Veggie Tagine With Jewelled Bulgur Wheat
One-Pot Veggie Tagine With Jewelled Bulgur Wheat

One-Pot Veggie Tagine With Jewelled Bulgur Wheat

This veggie tagine is full of wholesome ingredients – the easiest way to get your five a day. Once all the veggies are chopped, it’s simple to make as you just add it all to the pan and leave it to cook. Served with bulgur wheat studded with raisins and pomegranate arils, it's an ideal midweek meal that tastes even better the next day.
2 tbsp of olive oil
2 carrots, thickly sliced
1 sweet potato, peeled & cut into large chunks
2 courgettes, cut into large chunks
1 onion, thickly sliced
1 yellow pepper, deseeded & cut into large chunks
1 red pepper, deseeded & cut into large chunks
½ small butternut squash, peeled & cut into medium chunks
2 garlic cloves, minced
2.5cm piece of fresh ginger, finely chopped
Juice of 1.5 lemons
2 tsp of paprika
1 tsp of smoked paprika
1 tsp of ground turmeric
1 tsp of ground cinnamon
2 tsp of ground cumin
½ tsp of chilli powder
1 tsp of ground coriander
1 tsp of sea salt
½ tsp of freshly ground black pepper
350ml of vegetable stock
1 x 400g tin of chopped tomatoes
1 x 400g tin of chickpeas, drained
90g of dried apricots, roughly chopped
Handful of fresh parsley, chopped
For The Jewelled Bulgur Wheat
150g of bulgur wheat
50g of raisins
½ tsp of sea salt
¼ tsp of freshly ground black pepper
1 pomegranate
2 tbsp of extra virgin olive oil
Step 1

Heat the olive oil in a large lidded pan, casserole dish or tagine over a medium heat. Add the carrots, sweet potato, courgette, onion, peppers and butternut squash. Cook for 10 minutes, until starting to soften, then add the garlic, ginger, lemon juice, spices, salt and pepper and stir well to coat all the veggies with the spices.

Step 2

Add the vegetable stock, chopped tomatoes, chickpeas and apricots and reduce to a gentle simmer. Put the lid on and cook over a low heat for about 1½ hours until the veggies are soft. Stir through the parsley before serving.

Step 3

Put the bulgur wheat, raisins, salt and pepper in a saucepan with 250ml of cold water. Bring to the boil, then reduce to a simmer and put the lid on. Cook for 8 minutes, or until all the water has been absorbed. Turn off the heat and keep the lid on for another 5 minutes, then remove the lid and fluff up the bulgur with a fork.

Step 4

Deseed the pomegranate and stir through the arils, along with the olive oil. Serve the bulgur wheat alongside the tagine.

Eat the Rainbow by Harriet Porterfield, £18.40 (was £20) Leaping Hare Press

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