Vegetable Tagine

This recipe is called a Tagine because it is redolent of the spicy Moroccan dished served in the traditional earthenware pots. This is a simple version cooked in one pan on the stove but as soon as you lift the lid you’ll know it’s suffused with the heady aroma of North African spices. It’s a dish packed with nutritional value and a fabulously tasty way of getting your 5-a-day. Being so low in calories you can afford to indulge in the full authentic experience by eating some Moroccan flatbread or fluffy couscous with these delicious vegetables. Of course, if you have a Tagine, use it.