Use It Up Tagine

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We are very lucky in the village in that we have Derry who comes round with his fruit and veg van. Derry is fabulous, all his produce is fresh and, wherever possible, locally sourced. For things that he finds harder to source like Jerusalem artichokes or patty pans, he will operate a swap system with local allotment holders. As he knows I like to cook, Derry will often give me a bag of something, like peppers or tomatoes, that are going passed their best at a really knocked down price. Other times I will give him surplus from the allotment. It’s a really great way to trade. Anyway, once a week, before I go to Derry, I like to use up whatever is in the bottom of the fridge and cook a big pot of something like soup, stew or a Tagine. I then freeze this in to portions ready for busy or just plain lazy days. This is my recipe for Use It Up Tagine, feel free to chuck it whatever else you have to hand and mix and match with other vegetables.

Use It Up Tagine

1 onion – sliced
1 aubergine – chopped
1 courgette – sliced
1 fennel – chopped
2 big mushrooms – sliced
3 garlic cloves crushed
2 x tins chopped tomatoes
1 Tbsp ground coriander
2 Tsp cumin seeds
1 Tbsp ground cinnamon
2 Tsp ground turmeric
Squirt of chilli sauce
Handful of raisins
1 can Butter Beans
1 cup Chick Peas
Salt and pepper to taste.

Sauté the onion in water until soft, then add aubergine, courgette and fennel and sauté for bit few minutes more. Add everything else and gently simmer for about 35 mins. There done, how easy is that!

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