Moroccan Vegetable And Chickpea Tagine Food

MOROCCAN CHICKPEA VEGETABLE TAGINE

Steps:

• Combine cumin, coriander, ginger, cinnamon, and pepper in a small bowl. Set aside.
• SEE Note below* In a large saucepan, add onion and garlic in about ¼ cup water; cook 8 to 10 minutes or until water has evaporated and they are golden and tender. Stir in spice mixture, tomato paste, canned tomatoes, and harissa, if using, and cook 1 minute, stirring.
• Stir in broth, sweet and red potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, about 10 minutes. Then add the zucchini, cauliflower, and chickpeas and continue to simmer until all of the vegetables are tender and the sauce has thickened about another 10 minutes.
• Meanwhile, in a medium saucepan, bring 2 1/4 cups water and lemon juice to a boil. Remove from heat. Stir in couscous. Cover and let sit until all liquid is absorbed, about 5 minutes. Fluff with a fork.
• To finish the tagine, stir in apricots and season with sea salt, if desired.
• Place into a tagine, if you have one, or large platter for serving. Each person can dish up some couscous and top with the vegetable tagine sprinkled with cilantro and a few toasted almonds.

CHICKPEA & ROASTED VEG TAGINE

Steps:

• Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
• Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.

VEGETABLE TAGINE WITH ALMOND & CHICKPEA COUSCOUS

Steps:

• Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices, and stir for 1 min. Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 mins.
• Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.
• Pour 400ml boiling water over the couscous in a bowl, then stir in the harissa with ½ tsp salt. Tip in the chickpeas, then cover and leave for 5 mins. Fluff up with a fork and serve with the tagine, flaked almonds and extra mint.

VEGETABLE AND CHICKPEA TAGINE WITH COUSCOUS

Steps:

• Gather the ingredients.
• Warm the olive oil in a large Dutch oven or heavy pot set over medium-high heat.
• Add the onion and sauté for 5 to 7 minutes, or until it softens and turns translucent.
• Add the garlic, cumin, ginger, and cinnamon, and sauté for 1 minute, or until the spices are fragrant.
• Add the sweet potato and sauté to coat with the spices.
• Pour in the vegetable stock.
• Add the cauliflower florets, drained chickpeas, and tomatoes. Bring to a boil, then reduce the heat to low.
• Simmer partially covered, stirring occasionally, until the sweet potatoes are tender, about 25 minutes.
• Season to taste with salt and pepper.
• Remove from the heat and allow the tagine to rest while you prepare the couscous.
• Bring the water and oil to a boil in a medium saucepan.
• Stir in the couscous.
• Cover and remove from the heat. Allow the couscous to rest for 5 minutes, or until the water is absorbed.
• Fluff with a fork.
• Spoon a mound of couscous into shallow bowls.
• Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving.
• Garnish as desired with harissa, slivered almonds, whole cashews, golden raisins, and parsley.

MOROCCAN VEGETABLE AND CHICKPEA TAGINE

Steps:

• Heat 1 tbs of oil in a pan. Add onion, garlic, and spices. Fry over a low to medium heat for five minutes until golden.
• Add the chickpeas, tomatoes and stock. Cook for 20 minutes.
• Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture.
• Bring to the boil, cover and simmer for a further 20 minutes.
• To finish, add half the yogurt, adjust seasoning to taste and serve.
• For the herb yogurt dressing mix the remaining yogurt, chopped parsley and cilantro together.
• Serve with the tagine.

MOROCCAN VEGETABLES

Steps:

• Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor.
• Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine.
• With the machine running, add the oil in a slow stream, process until well combined.
• Preheat oven to 450°F.
• Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well.
• Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes.
• Put the chickpeas into a serving bowl.
• Pour the hot roasted vegetables over the beans and stir to combine.
• Sprinkle with almonds and cilantro.
• Serve with harissa in a small bowl on the side.

SLOW-COOKER CHICKPEA TAGINE

Steps:

• Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.