An epic vegetarian twist on my recent tagine recipe (find the beef version here) is this week’s creation for you guys – I can’t wait to see what you think of it!

Recipe (Serves 3-4)

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 tsp of ground cumin
• 1 tsp of ground cinnamon
• 1 tsp of sumac
• 2 tsp of ground turmeric
• 2 heaped tbsp of tomato puree
• 2 tbsp of balsamic vinegar
• 1 garlic clove, peeled and minced
• 1 red onion, peeled and diced
• 2 medium carrots, peeled and chopped into coins, then quarter the coins
• 1 aubergine, sliced into one inch chunks (cut the top off first)
• 250g button mushrooms, stems removed, washed and sliced
• 1 x 400ml tin of chopped tomatoes
• 1 x 400g tin of red kidney beans (drain and rinse before using)
• 200ml of water or stock
• Servings of Brown Rice (number of servings/grams dependent on how many mouths you’re feeding) – other grain options that would work well with this recipe would be couscous or quinoa

Method 

1. Wash and prepare your veggies as above. Set aside.
2. Heat the olive oil in a medium size pot, then add the chopped onions and garlic. Cook for 3-4 minutes until the onions are softened, then add the veggies and cook for another 3-4 minutes.
3. Add the spices, and stir for another 5 minutes to coat the veg in them.
4. Add the chopped tomatoes, tomato puree and stock, and stir everything to mix it all together.
5. Add the kidney beans, and mix them in.
6. Bring the tagine to the boil, then turn the heat all the way down to the lowest setting, and simmer for 20 minutes.
7. While the tagine is simmering, cook your chosen side dish.
8. After the simmer time you’re good to go! Serve up, and tuck in!

Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x