Tagine with extra vegetables

Ingredients for 2 servings:

• 1 tsp fresh ginger, finely chopped
• 1 garlic clove(s), finely chopped
• 2 tbsp olive oil
• 1 tbsp coriander
• 1 tbsp Paprika powder, hot
• 1 tbsp cumin
• 2 tbsp almond butter or alternatively ground almonds
• 12 black olives, pitted
• 6 prunes
• 3 tomatoes
• 6 mushrooms
• 1 broccoli
• 1 red bell pepper(s)
• 100 ml tomato(s), pureed
• 100 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

I prefer to make this dish in a tagine, but it also works in a covered casserole dish! Heat the tagine/pan to medium heat, add oil, ginger and garlic. Add the spices, and stir. Stir in the almond butter, olives, and prunes. Cut the tomatoes into medium-sized pieces, quarter the mushrooms, dice the bell peppers, and cut the broccoli into florets. Pile the vegetables on top of the spices, preferably with the broccoli right on top. Pour in the passata and water. Cover. Don’t let the sauce boil away; add more water if necessary! The dish is ready when the broccoli is tender. I like to serve it with pan-fried naan and couscous.