Time: 45 mins
2 cloves of garlic
2 small or one large white onion
2 Peppers any colour
300g closed cup mushrooms
5 Baby Potatoes
Handful of green olives (pitted)
400g Tin of cannellini beans
400g Tin of chopped tomatoes
2 teaspoons of Vegetable stock
2 teaspoons of Bart Baharat Middle Eastern Spice mix
4 Half tea spoons: 1 half a tea spoon of Paprika, Cumin, Cayenne Pepper, Cinnamon
Salt and Pepper
This would be traditionally done in a Tagine but as I do not currently own one I attempted a make shift oven baked version inspired by a conversation I had with the chef at Food for Thought in Covant Garden, after I tried their Vegetable Tagine done in this way.
Preheat your oven to 190°C/375°F/gas 5
Take a large oven tray / casserole dish and put over as many hobs as you can on a medium heat. Drizzle a glug of olive oil around the tray and add in crushed or finely chopped garlic. Whilst these gently brown add in sliced white onion and sweat for about 5 minutes until soft.
Wash all the vegetables ready to chop and go in.Firstly quarter the baby potatoes and add to the tray as they will cook the longest. After a few minutes follow with peppers, mushrooms and the aubergine all roughly chopped the same size. Olives also halves and to be added then give this all a good stir and keep these cooking for about 10 minutes.
After this time add the tin of cannellini beans with the water in, the tin of chopped tomatoes followed by a tin full of water. Add two table spoons of vegetable stock and two table spoons of the spices. Season with a good pinch of salt and pepper and stir well.
Bring the sauce up to heat until you see the sauce bubbling up at the sides of the oven dish. Get a large sheet of tin foil and place on top of the tray shiny side down. You want the foil to be tight around the edges leaving quite a big dome on the top which is why you need a large sheet. You are almost trying to replicate the tagine lid but with foil, however don’t go too big otherwise you will not be able to fit it in your oven.
Place in the oven for about 25-30 minutes. When its ready remove the foil and allow to cool for a few minutes, then serve in nice earthy bowls with toasted wholemeal pitta, cous cous or a type of cous cous like bulghar wheat or quinoa.