I was really impressed by this recipe when I first tried it – so much so that I I started playing around with it to try different variations! To me this tastes quite different from other tagines that I have tried, and it’s actually simpler. The level of heat can be modified quite easily by adjusting the amount of cayenne, although I do like this hot!
3 tbs Olive Oil
2 medium onions, chopped
6 garlic cloves, crushed
2 tsp cumin seeds
1 tsp ground cumin
4 tsp turmeric
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1 tbs honey (I used agave nectar to make this vegan)
4 medium carrots, sliced diagonally
3 x 400g cans chickpeas, drained and rinsed
Pinch sea salt, to taste
1 medium bunch of fresh coriander, finely chopped
1. Heat the oil in a large saucepan and sauté the onion and garlic until soft (approx. 5 minutes).
2. Add all of the spices, the agave nectar or honey, and the carrots, and sauté gently for 2 minutes. Add enough water to cover the bottom of the pan, cover, and simmer gently for 10 minutes.
3. Add the chickpeas and 50ml more water, cover and cook gently for a further 10 minutes.
4. Take off the heat, season and add the chopped coriander.
5. Serve immediately with couscous and lemon slices.
I love cooking Moroccan food as I find that it’s a great way to experiment with lots of different spice and flavour combinations and nearly always produces something satisfying. Now that I think Autumn is nearly upon us, I have started trying different things to keep the chill out in the evenings. I have previously tried this tagine with butternut squash, but I forgot to buy one, so this is the result! This is definitely one I will be putting on my specials board when I open my cafe next month…
Serves 4 to 6
2 medium onions, roughly chopped
3 sticks of celery, trimmed and finely diced
2 tbs olive oil
3 cloves of garlic, peeled and finely chopped
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground cinnamon
4 large fresh tomatoes, roughly chopped
1 tbs tomato purée
1 large aubergine, diced
4 large runner beans, sliced
2 red peppers, deseeded and diced
100ml vegetable stock from bouillon
1 x 400g tin chickpeas, drained and rinsed
1 tbs each fresh parsley, basil and coriander chopped
1. Warm the olive oil gently in a large saucepan. Add the onions, celery and garlic and sauté gently for 5 minutes until soft. Add the ground spices, tomatoes, peppers, runner beans and aubergine and cook for a further 5 minutes.
2. Add the stock and tomato puree, mix well and simmer for 40 minutes.
3. Add the chickpeas and cook for a further 5 minutes.
4. Add the fresh herbs and serve with lemon couscous and fresh crusty bread.
This is tonight’s creation, and tomorrow I’ll blend the leftovers and make Moroccan Soup – two meals in one!