tagine

QUICK CHICKPEA TAGINE

QUICK CHICKPEA TAGINE

During my 100% raw food week I used half a bottle of olive oil, a whole cup, and about 3/4 cup coconut oil. Not something I would normally do. I am back to my low oil lifestyle now.

Last Sunday I had a sample of some lovely food from an Alkalising diet my friend is following and today another friend brought me some lemon and coconut muffins from her Ayurvedic diet. All very delicious! Yum yum! Aren’t friends who feed you the best kind?

Remember me saying I was fed up with salads last Friday? Well, it didn’t last that long. But having some cooked food has been lovely too. Especially pulses. That was one thing I really missed. I know you can have sprouted pulses on raw food diet but I just don’t like them... Sprouted seeds are yum but not sprouted chickpeas, they are not my cup of tea...

Inspired by my lunch at the Wheelwright Inn last weekend I decided to make a quick chickpea tagine for dinner tonight. Warming spices, veggies, chickpeas, tomatoes that were not getting any younger and of course some couscous. Perfect meal for this sudden change of weather. Yesterday we were enjoying gorgeous sunshine and today rain, rain and more rain. It is supposed to rain tomorrow again, I am glad to have some tagine leftovers waiting for me.

quick-chickpea-tagine

QUICK CHICKPEA TAGINE

Serves 4

ingredients
1 onion
1 clove of garlic
1tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp cayenne pepper
2 Tbs tomato puree (paste)
4 tomatoes, chopped (skinned if you prefer)
2 courgettes (zucchini), cut into 1/2 inch pieces
1 pepper (I had green), cut into 1/2 inch pieces
8 dried apricots, halved
1 tsp date syrup
1 tin chickpeas, drained
2 tbs parsley or coriander, chopped
1 cup of couscous

method
  1. In a large lidded saute pan heat 60ml (1/4cup) water, add the onion and garlic and saute till soft. Add more water if the vegetables start to stick.
  2. Next add the spices and tomato puree, cook for half a minute and add the tomatoes. Add some water if the mixture is starting to stick.
  3. When the tomatoes start to break down add the courgettes, peppers, apricots, date syrup and chickpeas. Add 250ml (1 cup) of water.
  4. Cook gently for 20 minutes or until the sauce is rich and thickens.
  5. Prepare the couscous. 1 cup of couscous, 1 and 1/2 cup just boiled water (or vegetable stock), cover with cling film and let sit for 5 min.
  6. Serve the tagine with couscous garnished with chopped parsley or coriander.


0 Comments

The warm spicy feeling

THE WARM SPICY FEELING

After extremely warm December the winter has finally arrived, temperatures dropped, grass has a lovely frosty hue shimmering in the wintery sunshine. It is absolutely gorgeous ! Weather like this is perfect for something warming, comforting, something that will fill your house up with irresistible aroma. What can be better than winter veggies, warming spices, rich sauce slowly simmering on the stove...I am using up some of my dried fruit stash, chickpeas (again), the other half of squash leftover from making the hummus and lots of different spices from my spice cupboard. It may not be North African weather here, but the gorgeous smells sure do evoke a Moroccan souk.

tagine

MOROCCAN INSPIRED TAGINE OF WINTER VEGETABLES AND DRIED FRUITS

The quantities of individual vegetables depend on what is in your veg drawer, my butternut squash made about half of the mix, purely because I wanted the use it all up. This dish will freeze and reheat well. You can use mild or hot paprika whatever you prefer, I went for the mild version making the dish more kid friendly. Preferably do not use smoked paprika for this dish.

Ras el hanout is a Moroccan spice mix, each mix is slightly different as traditionally this is a special mix from each individual spice shop. I love mine to contain rose buds to lend the dish lovely but not overpowering fragrance.If you cant find ras el hanout, use any Moroccan spice mix or omit all together.

When preparing parsnips it is a good idea to cut out the middle core.

Serves 4 hungry people

ingredients
900g mix of carrot, parsnip and butternut squash, cut into large chunks, about 11/2 inches (4cm)
1 large red onion, chopped
3 garlic cloves, finely chopped
1/2 Tbs olive oil
2 tsp cumin
2 tsp paprika (sweet or hot)
2 tsp ras el hanout or moroccan spice mix
1 tsp cinnamon
1 tsp coriander
1/2 tsp turmeric
2 heaped Tbs tomato paste
1 tin of chopped tomatoes
1 tin of chickpeas
100g dried apricots
100g dried prunes
2 Tbs honey or dark agave syrup
2 1/2 c (725ml) vegetable stock
1 cup of barley couscous

method
  1. In a large pan on medium heat saute the onions in the olive oil till soft about 10min. Add the garlic and cook for further 1 min.
  2. Add all your spices, stir into the onions. Tumble in all your vegetables and quickly stir in to coat with the spices.
  3. Next add the tomato paste, let the cook about 30sec before adding the tinned tomatoes, chickpeas, dried fruits, agave (or honey) and the vegetable stock.
  4. Bring to boil, turn down the heat and let simmer for about 1 hour, or till all the vegetables are tender and sauce is thick and rich. Season with salt if needed.
  5. Cook the couscous according to package instructions.
  6. Serve the tagine with couscous.

0 Comments