Friday, 2 November 2012

Vegetarian Tagine

Tagine is a traditional Moroccan dish usually served with couscous. I actually had mine with quinoa, but to each their own :)

Sadly, I dont have a tagine pot so I just used a deep pan with a lid.
You will need: 
3 small - medium sized onions
3 medium sized carrots
1 large zucchini
2 tomatoes
1 tablespoon of fresh parsley (finely chopped) 
1 tablespoon of fresh coriander (finely chopped) 
1/3 of a cup of canned chickpeas
A pinch of stevia (or a teaspoon of sugar)
2 tablespoons of rasins
Olive Oil
1/2 a cup of water
1/2 a teaspoon of cinnamon
1/2 a teaspoon of cumin seeds
1 teaspoon of coriander powder
1/2 a teaspoon of saffron
1 teaspoon of ras el hanout
1/2 a teaspoon of ground ginger powder
Salt to taste

1. Place the pan or pot on a medium heat and drizzle olive oil in it while it heats
2. Chop the onions and place them in first (Put only 1 onion in and keep the other two aside)
3. Then the peeled and chopped carrots, the chopped zucchini and the diced tomatoes last
4. Mix together all your seasonings except for the cinnamon in a bowl with the water and mix it before pouring it over the vegetables.
5. Place a lit on the pot and let it cook slowly (you may need to add more water, so check frequently)
6. In another pan, fry the remainder of the onions in some olive oil until they are golden and cooked before adding the raisins, cinnamon and stevia (or sugar if preferred) to caramelize them
7. Mix well and let the onions and raisins sit until the tagine vegetables are soft

8. Add the chickpeas, onions and raisins and chopped parsley and coriander and put the lid back on and let the tagine cook for another 5-10 minutes on a low heat.
9. Serve with couscous or quinoa

Some classic Buddha Bar

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