Untitled Document
Untitled Document



Vegetable Tagine 


  • 700g Carisma potatoes, diced
  • 1 large red onion, 1cm slices
  • 2 medium eggplant, diced
  • 500g pumpkin, diced
  • 300g zucchini, diced
  • 1 medium red capsicum, diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, crushed
  • 5 tbsp tagine spice or Moroccan spice mix
  • 1 tbsp brown sugar
  • 2 lemons, zested and juiced
  • 2 x 300g cans crushed tomatoes
  • 10 basil leaves, shredded
  • half a bunch coriander, chopped
  • 400g can (approx.) chickpeas, drained 
  • 200 ml water
  • 2 tbspn ollo olive oil
  • Couscous, to serve


  1. Wash potatoes, leave skins on. Cut potatoes into 1cm thick slices. Place diced potatoes in hot (not boiling) water and bring to boil. Cook potatoes until 'al dente'. Potatoes should be firm but cooked through.
  2. Add 1 tsp of the spice mix for colour. Set aside.
  3. Over medium heat in a heavy based saucepan, slow cook the onion, garlic and ollo olive oil for 3-5 minutes.
  4. Add the celery and capsicum and cook for 2 minutes, then add the brown sugar and dissolve with the heat of the pot.
  5. Add the tomatoes, chick peas and water and bring to the boil.
  6. Separately, combine the remaining diced vegetables with the spice mix and ollo olive oil.
  7. Preheat oven to 180°C. Roast the seasoned vegetables for 12 minutes, (not cooked through), to infuse with the spice flavours.
  8. Combine all ingredients in saucepan and simmer for 20 minutes or until cooked.
  9. Just before serving, add the lemon juice, shredded basil leaves, salt and pepper.
  10. Place in a deep terracotta pot, garnish with lemon zest, fresh coriander and lemon juice, serve with couscous.

Depending on your cooking method and technique
the level of GI may vary.

Coles Low Gi