2 Large Carrots  

½ a Swede 

2 or 3 Parsnips  

½ a Butternut Squash  

6 Shallots or 4 Onions – 2 Peppers – 

1 Tin chopped tomatoes 250 ml vegetable stock 

1 Tin chick peas – 60 g dried apricots – 2 cloves of garlic – 

2 Teaspoons ground ginger 2 Teaspoons ground coriander 1 Teaspoon cumin 

1 Teaspoon cinnamon 

1 Teaspoon white pepper ½ Teaspoon ground turmeric 


Swap and change these veggies about; 

use whatever you have in your veg box that week!  Peel and cut into nice big, chunky 3-bite pieces 

cut into quarters or sixths depending how big red are nice for colour & sweetness. Cut into large pieces 

drain and rinse 

snipped in half (optional, not essential) 


Starting with your veg that needs most cooking, fry them in a little oil in a large pan for 5  minutes 

Add the garlic cook for another two minutes 

Add the spices, stir thoroughly to coat all veg  

Add tin of chopped tomatoes and the stock  

Add apricots (if using) PTO

Simmer for 20 Minutes on a low heat, check it’s not sticking on the bottom!  Add Chickpeas and simmer for another 20 mins stirring from time to time It’s ready when the vegetables are just cooked. Try not to overcook or it will be mushy!  

To Serve 

Serve with hot cous cous – literally cover dried grains with boiling water and wait ten minutes,  fluff up…perfect! Instructions will be on the packet.  

If you are feeling fancy, sprinkle the top with fresh coriander before you serve it.

Ali adapted this recipe for Bosavern from ‘Pinch of Nom’ by Allinson & Featherstone. A tajine, or tagine, is named after the earthenware pot in which this  dish is traditionally cooked. It is also called maraq or marqa and originates from the Middle East and North Africa. Ali works for Bosavern Training and Work  Experience, our project for unemployed adults, funded by the EU and Cornwall Council.