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Mixed Vegetable Tagine-North Africa
1/4 cup chickpeas,soaked overnight, then drained, and chopped
3 tablespoons olive oil
4 small carrots, sliced
2 onions, chopped
3 garlic cloves, chopped
1 green pepper, sliced
2 zucchini, thickly sliced
1 teaspoon coriander
1 teaspoon ground cumin
3 tomatoes, chopped
2 1/2 cups broth
salt and pepper
juice of 1 lemon
1/2 cup of raisins, optional
2 tablespoons chopped fresh parsley, to garnish
4 green onions, white part only, finely chopped, to garnish
Cook the chickpeas in plenty of boiling water until tender. The
time will depend on the age and variety of the chickpeas. Meanwhile
heat the oil in a pan, add the carrot and fry until browned. Remove
and reserve. add the onion and garlic to the pan and cook gently
until soft and golden. Add the pepper and zucchini and cook until
softened. Stir in the spices and cook until fragrant, then add the
tomatoes, carrots, broth and seasoning. Bring to the boil. Drain
the chickpeas, add to the vegetable mixture, cover and simmer for
about 30 minutes until all the vegetables are tender. Stir in the
lemon juice and sprinkle over the parsley and green onions.
Serve the tagine over couscous or rice. serves 4
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Tagine 02