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Plant Power: Damian’s tagine of vegetables and chickpeas

Damian’s latest dish is in honour of Plant Power Day – an annual celebration on 7th March which is dedicated to promoting the power of plant-based foods. 

His colourful vegetable tagine not only looks beautiful, but is super healthy too. Serve with steamed couscous and warmed flatbreads for a delicious mid-week meal that’s packed full of the good stuff.

Serves 4

  • 3 red peppers, deseeded and chopped
  • 3 yellow peppers, deseeded and chopped
  • 200g small waxy potatoes, cut in half
  • 1 aubergine, diced
  • 200g tinned chickpeas
  • 400g courgettes, sliced 1/2 inch thick
  • 400g sweet onions, sliced
  • 200g shallots, sliced
  • 4 cloves of garlic, crushed
  • 1 preserved lemon, finely chopped
  • 50g dried apricots, chopped
  • 1 lemon, juiced and zested
  • 200ml olive oil
  • 30g honey
  • 500ml vegetable stock

 

For the spice mix

  • 10g allspice
  • 1 cinnamon stick
  • 10g coriander seeds
  • 5g cumin seeds
  • 3g dried chilli
  • 10g paprika
  • 1g saffron

 

  1. Roast the coriander and cumin seeds until they smell fragrant and grind in a pestle and mortar. Mix with the other spices and set aside.
  2. Warm the olive oil in the tagine and add the onions and shallots. Cook gently for around 10 minutes. Add the garlic and cook for a further 3 minutes.
  3. Add the spices and lower the heat and cook very gently for 10 minutes.
  4. Add all the other vegetables and chickpeas, season with sea salt, and coat in the spice and onion mix. Cook for a few minutes until the vegetables start to soften.
  5. Add the preserved lemons and apricots, the honey, and the stock. Bring to the simmer and place the lid on and bake at 160c for 45 minutes.
  6. Once cooked zest the lemon and squeeze the juice over and stir in. 
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This great location overlooking the sea and the wonderful coastline is the perfect place for fresh air walking. Seaham Hall brings luxury to this location with it's many interesting features, facilities and attention to detail. More grand than modern, it offers both formal and informal dining and it's spa has a wealth of options second to none.

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Seaham Hall, Lord Byron’s Walk, Seaham,
County Durham, England, SR7 7AG
0191 516 1400 | hotel@seaham-hall.com

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