Pumpkin and eggplant tagine with whole green chillies

Pumpkin and eggplant tagine with whole green chillies

By
From
Moorish
Serves
6
Photographer
Mark Roper

Tagines, which take their name from the lovely conical clay dish in which they are served, can be one of the delights of Moroccan home-cooking. They work best as hearty winter dishes, and meat, poultry or seafood are usually secondary ingredients bulked out with plenty of vegetables, fruit or nuts. In all tagines though, it is the sauce that counts – fragrant with all manner of spices, and often enlivened with a fiery hint of chilli. They are even better made a day ahead of time so the flavours can intensify.

Sauce

Ingredients

Method

Tags:
Malouf
Greg
Lucy
Moorish
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