vegetable tagine: Spicy arrot and chickpea tagicne with turmeric and coriander
This country-style dish is vegetarian, typical of regions where meat is regarded as a luxury by most families. Pulses of all kinds and, in particular, chickpeas, provide the nourishing content of these dishes. To avoid lengthy preparation and cooking, use tinned chickpeas. For simple accompaniments, offer natural yogurt and bread.
INGREDIENTS
- 3–4 tablespoons olive oil
- 1 onion, finely chopped
- 3–4 garlic cloves, finely chopped
- 2 teaspoons ground turmeric
- 1–2 teaspoons cumin seeds
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- 1 tablespoon dark, runny honey
- 3–4 medium carrots, sliced on the diagonal
- 2 x 400-g tins chickpeas, rinsed and drained
- sea salt
- 1–2 tablespoons rosewater
- leaves from a bunch of fresh coriander, finely chopped
- lemon wedges, to serve
- crusty bread and natural yogurt, to serve (optional)
Serves 4
METHOD
Heat the oil in a tagine or heavy-based casserole. Add the onion and garlic and sauté, stirring, until soft. Add the turmeric, cumin seeds, cinnamon, cayenne pepper, black pepper, honey, and carrots. Pour in enough water to cover the base of the tagine and cover. Cook gently for about 10–15 minutes.
Toss in the chickpeas, check that there is still enough liquid at the base of the tagine, adding a little more water if necessary. Cover with the lid, and cook gently for 5–10 minutes until all the vegetables are tender.
Season with salt, sprinkle the rosewater and coriander leaves over the top and arrange the lemon wedges on the side. Serve with crusty bread and a dollop of thick, creamy natural yogurt, if liked.