We’ve broken this down into a few ‘steps’ but honestly, it’s one pretty basic step — chuck all the things in a pot, then let your stove do the work! Doesn’t get much easier than that :)
You will need
Serves 4
- 7 baby potatoes, peeled and slightly smashed apart with pestle (keep skins)
- 6 pearl onions (or 4 eschalots), peeled and halved
- 5 green olives, seeds in
- 4 black olives, seeds in
- 3 cloves of garlic, smashed
- 1 carrot, cut into large chunks
- 1 zucchini, roughly chopped
- 6 cherry tomatoes, halved
- 4 dried figs, halved
- Pinch saffron
- 1 cup vegetable stock
- 3 tablespoons olive oil
- Generous pinch salt
- Pepper, to taste
To serve:
- 2 cups cooked couscous (or quinoa if gluten-free)
- 1/4 cup roasted slivered almonds (optional)
- Parsley, finely chopped
Recipe: Simon Toohey
Directions
-
Step 1
In a small heavy cast iron pot (or small tagine if you’ve got it!), place in the oil, potatoes, pearl onions, and olives.
-
Step 2
Then add in the garlic, carrots, zucchini, and cherry tomatoes — and finally the dried figs for an element of sweetness, and saffron. Throw in your potato skins too, for a great flavour + texture.
-
Step 3
Finally, top with veg stock, a drizzle of extra virgin olive oil, and season with salt and pepper. Place on the stove and bring to high heat, then reduce to a simmer and cook for an hour, stirring occasionally.
-
Step 4
Spoon into bowls and garnish with parsley. Then mix the roasted almonds through the couscous and serve alongside the tagine!
Recipe: Simon Toohey
More gluten-free options
Hearty Vegetable Tagine
Directions
15 mins to prep
-
Step 1
In a small heavy cast iron pot (or small tagine if you’ve got it!), place in the oil, potatoes, pearl onions, and olives.
-
Step 2
Then add in the garlic, carrots, zucchini, and cherry tomatoes — and finally the dried figs for an element of sweetness, and saffron. Throw in your potato skins too, for a great flavour + texture.
-
Step 3
Finally, top with veg stock, a drizzle of extra virgin olive oil, and season with salt and pepper. Place on the stove and bring to high heat, then reduce to a simmer and cook for an hour, stirring occasionally.
-
Step 4
Spoon into bowls and garnish with parsley. Then mix the roasted almonds through the couscous and serve alongside the tagine!
You will need
Serves 4
- 7 baby potatoes, peeled and slightly smashed apart with pestle (keep skins)
- 6 pearl onions (or 4 eschalots), peeled and halved
- 5 green olives, seeds in
- 4 black olives, seeds in
- 3 cloves of garlic, smashed
- 1 carrot, cut into large chunks
- 1 zucchini, roughly chopped
- 6 cherry tomatoes, halved
- 4 dried figs, halved
- Pinch saffron
- 1 cup vegetable stock
- 3 tablespoons olive oil
- Generous pinch salt
- Pepper, to taste
To serve:
- 2 cups cooked couscous (or quinoa if gluten-free)
- 1/4 cup roasted slivered almonds (optional)
- Parsley, finely chopped