Moroccan Vegetable Tagine

• 1 teaspoon olive oil
• 1 medium onion, peeled and chopped
• 1 garlic clove, chopped
• 2 12 ml ground aniseed
• 2 green cardamom pods, bruised by lightly rolling with a rolling pin
• 12 red chili pepper, deseeded and finely chopped
• 1 vegetable stock cube, dissolved in 120ml hot water
• 1 (450 g) can tomatoes
• 60 g pumpkin, peeled and diced
• 150 g potatoes, peeled and diced
• 1 small raw carrot, diced
• 90 g canned chick-peas, drained and rinsed
• 12 cinnamon stick
• 1 small courgette, diced
• 30 g dates, chopped
• 30 g dried apricots, chopped

1. Heat the oil in a large lidded non-stick saucepan over medium heat.
2. Add the onions and garlic and cook for 5 minutes or until soft.
3. Reduce the heat and add the aniseed, cardamom and chili and cook for 1 minute, stirring.
4. Add the hot stock, tomatoes, pumpkin, potato, carrot, chickpeas and cinnamon and bring to the boil.
5. Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
6. Add the courgette, dates and apricots to the saucepan, plus a little water if needed.
7. Replace the lid and cook for a further 15 minutes or until the fruit has absorbed the liquid.
8. Serve with couscous.

olive oil, onion, garlic, ground aniseed, green cardamom pods, red chili pepper, vegetable stock cube, tomatoes, pumpkin, potatoes, carrot, chickpeas, cinnamon, courgette, dates

Taken from www.food.com/recipe/moroccan-vegetable-tagine-420459 (may not work)