Moroccan vegetable and chickpeas tagine

Tagine or Tajine is Arabic for earthen pot which is the vessel in which this delectable dish is cooked. Traditionally, tagine is slow cooked over coals lending it a unique flavor. The juices of all the ingredients come together in this dish creating a burst of flavor with every morsel.

To make Moroccan vegetable and chickpeas tagine, you will need:

250g  Greek yogurt, gently whipped.

3 tablespoons sunflower oil

1/2 large onion , peeled and thinly sliced

3 large garlic cloves , peeled and finely chopped

1 tsp. al alali Paprika

1 tsp. ground cumin

1 tsp. al alali Ground Cinnamon

3/4 tsp. turmeric

1/4 tsp. cayenne pepper (or to taste)

7g chickpeas 

7 g chopped tomatoes

1 1/4 cups vegetable stock

100 g eggplants, diced

100 g zucchini, diced

50g  alalali Baby Corn

110g al alali Peas & Carrots  

2 teaspoons. al alali Parsley Flakes

3 cups of cilantro, chopped

Salt to taste

alalali Ground Black Pepper to taste

 

Step 1: In a large pan, heat 1 teaspoon of oil. Add onion, garlic and spices. Sauté on medium-low heat until golden and loses the rawness.

Step 2: Add the chickpeas, tomatoes and vegetable stock. Let this cook for 20 minutes.

Step 3: In a separate pan, stir fry vegetables with the remaining 2 tablespoons of oil.  Once slightly soft, add the vegetables to chickpea mixture.

Step 4: Bring to the boil, then cover and allow it to simmer for another 20 minutes.

Step 5:Add salt and al alali Black Pepper to taste.

Step 6: For the herb yogurt dressing, mix the remaining yogurt, add parsley and cilantro and mix thoroughly.

Step 7: Serve the herb yogurt dressing as a side with the tagine and enjoy.