Who doesn’t love a bit of veggie tagine?

Name: Courgette and red pepper tagine
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 4
Ingredients: 2 courgettes, roughly chopped into large chunks; 2 red peppers, deseeded and diced; 4 garlic cloves, peeled and minced or grated; 1 onion, diced; 1 tsp ground cumin; 1 tsp ground turmeric; 2 tsp ground coriander; 2 tbsp harissa paste; 1 tbsp tomato puree; 125g dried apricots, sliced in half; 1 x 570g jar of queen chickpeas. drained and rinsed; 400g tin crushed tomatoes; 1 lemon, for squeezing; Salt and pepper

I know a lot of my recipes are very meat forward, but you’d be surprised to know I spent a good portion of my 20’s as a vegetarian. Now I look out of my bedroom window and see baby lambs in the spring so I’ve re-introduced a lot more vegetarian dishes into my weekly rotation. Dump bags make it so easy to pull out your favourite dish and have it ready for dinner after a long day at work.

This is a super simple take on a Moroccan staple, where everything is chucked into a bag and frozen ready for whenever you fancy a bit of sunshine flavour.

How to prep this one?

To prep, tip all the ingredients into a large freezer bag, seal the top and freeze for up to 3 months. Try to freeze the bag as flat as possible. It takes up much less space in the freezer, and it’ll defrost much quicker too.

How to cook when ready?

This is one of my slow cooker dump bags so once prepped (and having been placed in the freezer), all you need to do is defrost fully in the fridge overnight. Pour the contents of the bag into the bowl of your slow cooker, season well with salt and pepper. Pop on the lid and cook for 3 hours on high or low for 5 hours. Taste for seasoning and adjust as necessary. I always serve with herby cous cous, fresh lemon and extra greens for health.

Where can I get some more delicious batch recipes?

It’s finally time. My new Actually Delicious Batch Cookbook is almost ready to come out on 10th September and I am so excited for you to see it. It’s full of 90 tried and tested batch-able, freezable recipes, so you know you can be eating well every day.

Courgette and red pepper tagine

By Poppy Cooks

https://www.poppycooks.com/recipes/courgette-and-red-pepper-tagine/

Prep Time: 10 mins

Cook Time: 3 hrs

Total Time: 3 hrs 10 mins

Serves 4

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Ingredients

Metric Imperial

Metric

2 courgettes, roughly chopped into large chunks
2 red peppers, deseeded and diced
4 garlic cloves, peeled and minced or grated
1 onion, diced
1 tsp ground cumin
1 tsp ground turmeric
2 tsp ground coriander
2 tbsp harissa paste
1 tbsp tomato puree
125g dried apricots, sliced in half
1 x 570g jar of queen chickpeas. drained and rinsed
400g tin crushed tomatoes
1 lemon, for squeezing
Salt and pepper

Imperial

2 courgettes, roughly chopped into large chunks
2 red peppers, deseeded and diced
4 garlic cloves, peeled and minced or grated
1 onion, diced
1 tsp ground cumin
1 tsp ground turmeric
2 tsp ground coriander
2 tbsp harissa paste
1 tbsp tomato puree
4.5oz dried apricots, sliced in half
1 x 20oz jar of queen chickpeas. drained and rinsed
14oz tin crushed tomatoes
1 lemon, for squeezing
Salt and pepper

Instructions

Simply tip all the ingredients into a large freezer bag, seal the top and freeze for up to 3 months.
Defrost fully in the fridge overnight. Pour the contents of the bag into the bowl of your slow cooker and season with salt and pepper, pop on the lid and cook for 3 hours on high or for 5 hours on low, until the vegetables are softened. Taste for seasoning and adjust as needed with salt, pepper and lemon juice.