Vegetable Tagine with Chickpeas

Mac

Servings

4

Prep Time

10 minutes

Cook Time

40 minutes

Cuisine

North Africa

The dish we're going to explore is a Vegetable Tagine with Chickpeas, a meat-free version of the classic North African dish. The tagine, both the name of the cooking vessel and the stew cooked within it, is a staple in Moroccan cuisine and is known for its aromatic spices and tender, slow-cooked meals. Our recipe will employ the Tagine Blend No.19, a spice mix that's rich with flavours like smoked paprika, cumin, and cinnamon, to create a hearty, comforting dish that's perfect for any time of year.

Vegetable Tagine with Chickpeas

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and sliced
  • 2 courgettes (zucchini), sliced
  • 1 aubergine (eggplant), cut into chunks
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 400 grams canned chickpeas, drained and rinsed
  • 400 grams canned chopped tomatoes
  • 2 teaspoons Tagine Blend No.19 spice mix
  • 200 ml vegetable stock
  • A handful of dried apricots, chopped
  • 2 tablespoons chopped fresh coriander (cilantro) for garnish
  • Season to taste
  • Couscous or rice, to serve

Directions

  1. Preheat and Prep: Preheat your oven to 180°C (if using an oven to simulate a tagine cooking environment).
  2. Sauté Aromatics: In a large pan or tagine pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until they are soft and fragrant.
  3. Add Vegetables: Stir in the carrots, courgettes, aubergine, and bell peppers. Cook for about 5 minutes until they start to soften.
  4. Spice it Up: Add the Tagine Blend No.19 spice mix, salt, and pepper, and cook for another minute to release the flavours.
  5. Combine and Simmer: Add the chickpeas, canned tomatoes, vegetable stock, and dried apricots. Bring the mixture to a boil, then reduce to a simmer.
  6. Slow Cook: If using an oven, transfer the pot to the oven. Otherwise, cover the pot and continue to simmer on low heat for about 30 to 40 minutes, or until vegetables are tender.
  7. Garnish: Remove from the oven or heat, and sprinkle with fresh coriander before serving.

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