Vegetable tagine | Recipe | V-ZUG Hong Kong

Ingredients

• 400 g carrots
• 200 g Jerusalem artichoke
• 300 g celeriac
• 200 g waxy potatoes
• 50 g dried, pitted dates
• Olive oil for sweating
• 30 g sultanas
• 400 g skinned, chopped plum tomatoes (tinned)
• 200 ml vegetable bouillon or water
• Some salt
• Some pepper
• 400 g chickpeas (tinned)
• 3 tbsp olive oil
• 2 tbsp ras-el-hanout
• 6 sprigs of flat-leaved parsley
• Some lime juice
• 4 sprigs of mint
• 200 g coconut yogurt
• 3 tbsp pomegranate seeds
• 3 tbsp cashew nuts