An Ottolenghi inspired vegetable Tagine recipe, full of warming spices. A combination of butternut, parsnips, carrots, onions, chickpeas, combining spices of turmeric, cinnamon, bay leaves, ginger, star anise and warming harissa. Finished off with chopped apricots and lemon. Served with couscous mixed with fresh herbs.
This step by step recipe as well as all of the ingredients and measured spices, apart from a couple of items you would probably already have in your kitchen cupboard, olive oil for roasting the veg and veg stock.
Two or Four Servings.