recipe of homemade Vegetable tagine with apricots

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable tagine with apricots. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable tagine with apricots is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable tagine with apricots is something that I’ve loved my entire life.

Table of Contents


  • 2 teaspoons olive oil
  • 1 brown onion, halved, cut into wedges
  • 2 carrots, peeled, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground paprika
  • 1 x 7cm cinnamon stick
  • Large pinch of saffron threads
  • 375ml (1 1/2 cups) Massel vegetable liquid stock
  • 650g butternut pumpkin, deseeded, peeled, coarsely chopped
  • 250g green beans, topped, cut into 6cm lengths
  • 100g dried Turkish apricots
  • 100g fresh dates, halved, pitted
  • 1 x 400g can chickpeas, rinsed, drained
  • 2 teaspoons finely grated lemon rind
  • 1/3 cup fresh coriander leaves
  • Greek-style natural yoghurt, to serve


  • Step 1
    Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
  • Step 2
    Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
  • Step 3
    Spoon among serving bowls and top with coriander. Serve with yoghurt.

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