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This tagine is served with couscous, which is made from crushed durum wheat — one of the grains which, the Torah tells us, requires a special blessing in the Succah.
100g flaked almonds
3 tbsp olive oil
12 shallots, peeled
4 cloves garlic, peeled and finely chopped
4 cm fresh ginger, peeled and finely chopped
1 tbsp each of turmeric, dried coriander, dried cinnamon
½ tsp cumin seeds
100g green lentils
2 sweet potatoes (about 450g), peeled and roughly chopped
200g baby carrots, scrubbed
150g dried pitted dates, roughly chopped
1 litre vegetable stock
200g mixed colour cherry tomatoes
300g frozen peas
6 mini courgettes, halved lengthways
Salt and freshly ground black pepper
2 tbsp each of fresh mint, coriander and parsley
Preheat the oven to 200°C.
Place the almonds on a baking tray. Toast for 10 minutes or until golden. Remove and set aside.
Heat the oil in the base of a tagine, casserole or saucepan.
Add the shallots, garlic, ginger, turmeric, cinnamon, cumin and coriander. Cook over a medium heat for 5 minutes, stirring continuously. Season well.
Add the lentils, sweet potatoes, carrots, dates and stock. Bring to the boil and then simmer covered for 20 minutes.
Add the tomatoes, peas and courgettes and continue to simmer for a final 2-3 minutes as they need very little cooking.
Before serving, stir in the fresh herbs and garnish with the toasted flaked almonds.
Taken from ‘The Gourmet Jewish Cookbook’, The Robson Press, £25