It is a lady at work’s 40th birthday tomorrow, so she brought in an inordinate amount of sweet treats to the office today. This included three types of cake, shortbread biscuits and also chocolates. So, I of course (being allowed to ‘eat what I like today'), had a slice of the lemon drizzle for breakfast and whilst slightly relieved I couldn’t have the rocky road because of the gelatine in the marshmallow, opted the fondant iced sponge cake for after lunch; with a few picks at the biscuits and chocolates throughout the course of the afternoon.
It therefore had to be a dinner tonight which balanced out all the naughty sugar, butter and cream from the cakes and biscuits. Thankfully I had a fridge full of the super-est of vegetables, so decided on a vitamin rich Moroccan style tagine for dinner.
What you will need
What you will need
2 onions
4 cloves garlic
1 aubergine
100g kale
1 tin of chickpeas
1/2 a preserved lemon
1 handful olives
2 table spoons ras el hanout (tumeric, cumin, coriander, cayenne, fenugreek, pepper, ginger,fennel and garlic)
1 tin of tomatoes
2 bay leaves
2 dried chillies
2 dried chillies
400ml vegetable stock
1 tea spoon pomegranite molasses
Begin by peeling and slicing the onions and crushing the garlic. Add these to the casserole part of a tagine or a casserole dish to brown in some oil on the hob. Cook for 5-10 minutes until softened.
Begin by peeling and slicing the onions and crushing the garlic. Add these to the casserole part of a tagine or a casserole dish to brown in some oil on the hob. Cook for 5-10 minutes until softened.
Next, cube the aubergine and add to the onions with some salt. Cook, until the aubergines have softened, then add the ras el hanout spices, followed by the drained chick peas and kale. Cook for a few minutes until everything has softened before adding the tinned tomatoes and vegetables stock.
Lastly add the bay leaves, the dried chillies, the sliced preserved lemon and the handful of olives, along with the tea spoon of pomegranite molasses. Place the tagine in the oven at 180 degrees for 30-40 minutes for the flavours to combine and the sauce to thicken.
Lastly add the bay leaves, the dried chillies, the sliced preserved lemon and the handful of olives, along with the tea spoon of pomegranite molasses. Place the tagine in the oven at 180 degrees for 30-40 minutes for the flavours to combine and the sauce to thicken.
Serve with rice or couscous, with a drop of yoghurt over the top and garnished with fresh coriander.
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