This is what I make when I know that I have over-indulged. Tasty, comforting, easy and healthy, it’s the perfect dish to eat when you feel in need of a little nourishment.

veggie tagine

This is yet another recipe where you can play around with the flavours to suit your own tastes. Sweet potato (unpeeled) is a great addition and adds a bit more bulk if you need to stretch this out to feed extra mouths. A couple of sticks of celery will give a bit more depth of flavour too, I leave it out simply because I can’t abide it in any form but I can appreciate its benefits.

I have a tagine but obviously a lidded casserole will do the same job and if you’re short on time then a large saucepan and low heat will provide pretty similar results.

Ingredients

Serves 2 on it’s own or 4 with couscous or flatbread on the side

1 small red onion

100g approx carrot

1 can chickpeas (about 400g)

200g cherry tomatoes

1 red pepper

100g pitted black olives

2 big fat cloves garlic, crushed

1 red chilli

1 tsp olive oil

1/2 tsp ground cinnamon

1 tsp ground cumin

1 tsp paprika

salt and pepper

To serve (optional)

toasted pine nuts & sesame seeds

chopped parsley

Greek yoghurt

If you are cooking this in the oven then pre-heat it to 190°c.

Slice the onion into half moons and fry it in the oil until soft.

Chop the carrot and pepper into chunky pieces and slice the tomatoes in half.

Rinse and drain the chickpeas and finely chop the chilli.

Put all of the tagine ingredients (including the onion) into your chosen cooking vessel (saucepan, casserole dish or tagine) and mix well. Cover and either cook in the oven for 45 minutes to 1 hour or in a saucepan over a low heat until the carrots are tender and tomatoes have cooked down to make a rich thick sauce. If the vegetables are cooked but the sauce is a bit too thin for your liking then uncover for the last few minutes of cooking to allow some of the moisture to evaporate.

I like to add a bit of extra texture by topping with pine nuts and sesame seeds that I simply toast in the same pan that I fried the onion in at the start. A handful of chopped parsley and a dollop of thick creamy Greek yoghurt make this feel far more indulgent than it really is…