I haven’t posted anything for a while. It doesn’t mean that I stopped cooking healthy meals but let’s say that I wasn’t focused on blogging anymore.
For a matter of fact, I’m quite nostalgic because I enjoyed sharing recipes with you.
So I came back for two reasons. First of all because I missed sharing VG recipes & healthy tips. Secondly, because too often, people tease me about being a weekday veg and others for being weekday veg AND a black woman. Apparently, it’s still weird in 2017 to be Afro-Caribbean and vegetarian (or vegan) friendly.
Afro-Caribbean Vegan dishes are not only feasible but they also taste really great. Remember I’ve cooked a vegan colombo before.
Let’s have a look at this a delicious revisited vegan tagine! You’ll love it, I promise!
- Prep. time: 30 min
- Cook time: 1 hour
- Servings: 6
- 2 onions, chopped
- 3 garlic cloves, chopped
- ½ juice lime
- 2 tablespoons honey
- 2 zucchinis
- 3 sweet potatoes
- 400g chickpeas in water
- Dried prunes, to taste
- Fresh coriander, chopped, to taste
- 2 teaspoons ras el hanout
- 1 teaspoon harissa
- Salt & pepper, to taste
- Olive oil
- Sauté the onions and garlic with some olive oil for 10 minutes, make sure you don’t burn them.
- Peel the zucchinis and sweet potatoes and cut them into small cubes.
- Add to the onions.
- Add the chickpeas with the water.
- Cut the prunes into pieces and add them to the preparation.
- Put salt, pepper, harissa and ras el hanout.
- Add the coriander
- Add the lime juice & the honey
- Add water to cover the vegetables. Be careful here, don’t add too much water, just enough to cover the veggies.
- Place a sheet of foil on the top of the pan and make small holes with a fork.
- Cook over low heat for 1 hour. Check from time to time that it does not burn and add more water if necessary.