Whenever I put a picture of my vegetarian meals on social media – people always ask for recipes.
Truth is, as much as I love cooking I’m not terribly creative in the kitchen but I do have a couple of favourite cookbooks – one of them being ‘The Medicinal Chef, Healthy Every day’ by Dale Pinnock.
This week I made the one-pot Moroccan vegetable tagine recipe for the first time and it was delicious.
I did find some of the cook times a little off in the recipe – for example the courgettes needed A LOT more cooking than the book said meaning I ever so slightly burned the veggies at the bottom of the pan, but nothing I couldn’t salvage with another load of passata sauce and some water!
It made enough for both of us to have a large and then freeze two tubs worth for tonight’s dinner! It was also fairly quick and easy and I did most of it during Noah’s nap time.
2 large red onions
4 cloves of garlic
800g tomato passata (I used more)
16 pitted dates
2 teaspoons ground cinnamon
1 teaspoon ground cumin
2 x 400g tins chickpeas
2 large red peppers
1 large aubergine
2 large courgettes