Easy tagine recipe to serve your vegan wedding guests

Cater for your vegetarian and vegan wedding guests with this tasty main course tagine.  Easy to prepare in advance, it will keep hunger at bay and allow your friends to enjoy the celebrations

Ingredients

•  4 large onions
•  1 can of chickpeas
•  1 can of chopped tomatoes
•  Vegetable stock cube dissolved in 300ml of water
•  300 g of mushrooms
•  100g dried & chopped apricots
•  Olive oil for browning the onions & mushrooms
•  4 cloves of garlic
•  2-3 teaspoons of paprika - the more the hotter!
•  1 teaspoon each of turmeric, coriander, ground cumin, cumin seeds and cinnamon.  Salt and pepper to taste
• Olive oil for frying

Method

Cut the ends off your onions, and then cut in half - top to bottom. Peel and slice into semi rings.

Heat a generous amount of olive oil in the bottom of a frying pan and add all the onions along with all the spices and crushed garlic. Keep stir-frying for about 5 minutes, turning the onions over until they are soft, browned and mixed with the spices.

Tip the chickpeas including the canned water into a large casserole type pan (to be used on the stove top not in oven).

Add the chopped tomatoes and vegetable stock.

Transfer the onions into the larger pan and bring to a slow simmer.

Chop up your mushrooms and fry in the frying pan.  Whilst these are browning chop up the apricots and add to the casserole pan. Once the mushrooms have browned then add them to the main pan.  Add salt and pepper to taste. 

Serve as you please with rice or couscous, also delicious side dishes of broccoli and baby potatoes

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