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Prune & Dried Fig Tagine

This fruity and fragrant Moroccan-inspired Prune & Fig Tagine is warmly spiced with floral, rosy ras el hanout, sweet cinnamon and jammy dried figs. It’s bursting with bright colours and rich flavours hitting all the senses – sweet, sour, salty, bitter and savoury! Perfect served with jewelled couscous and a fresh leafy salad.

Created by:
40 mins
Medium
4 SERVERS
0%

PREP TIME

10 min

0%

COOK TIME

30 min

0%

TOTAL TIME

40 mins

Ingredients

Method

    1. Preheat the oven to 200 °C/180 Fan/400 °F/Gas mark 6.
    2. Next, on a chopping board dice the aubergine and red pepper. Slice the carrots into thick rounds, place all vegetables in a large mixing bowl and set aside.
    3. In a large roasting dish, add the carrots, squash, red pepper and aubergine. Drizzle over some olive oil, mix well so all the veg is coated and roast for 30 minutes until soft.
    4. Meanwhile, slice the onion and garlic, and set aside in a small bowl.
    5. On the same chopping board, cut the dried prunes and figs into bitesize pieces. Set aside in a small bowl.
    6. To a large saucepan over a medium heat, add a drizzle of oil and heat.
    7. Next, add the sliced onions and garlic, cook until soft.
    8. Add the quartered tomatoes and tomato puree, fry for 2 more minutes.
    9. Then, lower the heat, add the ras el hanout and ground cinnamon with some water to prevent the spices burning, stirring well with a spatula.
    10. Add in the slightly cooled roasted vegetables,
    11. Pour in the lemon juice, dried fruit and pomegranate molasses.
    12. Pour in the remaining water, turn the heat down a simmer and cook for 15 minutes until slightly thickened.
    13. Lastly, add the drained lentils, warm through for 3 minutes then remove the pan from the heat.
    14. Serve with jeweled couscous or your favorite grain, topped with pomegranate seeds, flaked almonds and fresh parsley.

Tips

Speedy Tagine
A tagine is traditionally cooked in the clay dish it’s named after. Like a stew or casserole, a tagine is often cooked slowly in the oven. This recipe is a speedier version, cooked on the hob.

Ingredients

Method

    1. Preheat the oven to 200 °C/180 Fan/400 °F/Gas mark 6.
    2. Next, on a chopping board dice the aubergine and red pepper. Slice the carrots into thick rounds, place all vegetables in a large mixing bowl and set aside.
    3. In a large roasting dish, add the carrots, squash, red pepper and aubergine. Drizzle over some olive oil, mix well so all the veg is coated and roast for 30 minutes until soft.
    4. Meanwhile, slice the onion and garlic, and set aside in a small bowl.
    5. On the same chopping board, cut the dried prunes and figs into bitesize pieces. Set aside in a small bowl.
    6. To a large saucepan over a medium heat, add a drizzle of oil and heat.
    7. Next, add the sliced onions and garlic, cook until soft.
    8. Add the quartered tomatoes and tomato puree, fry for 2 more minutes.
    9. Then, lower the heat, add the ras el hanout and ground cinnamon with some water to prevent the spices burning, stirring well with a spatula.
    10. Add in the slightly cooled roasted vegetables,
    11. Pour in the lemon juice, dried fruit and pomegranate molasses.
    12. Pour in the remaining water, turn the heat down a simmer and cook for 15 minutes until slightly thickened.
    13. Lastly, add the drained lentils, warm through for 3 minutes then remove the pan from the heat.
    14. Serve with jeweled couscous or your favorite grain, topped with pomegranate seeds, flaked almonds and fresh parsley.

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Copyright © 2024International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok