Vegetable tagine

Ingredients

600 g (1 lb 5 oz) waxy potatoes (such as Maris Piper), diced
1 onion, diced
2 carrots, sliced thickly
1 red pepper, sliced thickly
2 tsp tagine paste
1 x 400 g tin chopped tomatoes
1 x 410 g tin chickpeas, drained and rinsed

Boil potatoes for 5 minutes then drain. Heat a little oil in a large pan and fry onion, carrots and potatoes for 5 minutes. Add remaining ingredients and bring to a gentle simmer. Cover and cook for 10 minutes, or until potatoes are cooked through. Sprinkle on a little parsley and top with a dollop of yoghurt.

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D C Thomson & Co Ltd.    Sunday Post    post plus