Moroccan Vegetable and Chickpea Tagine

Name: Moroccan Vegetable and Chickpea Tagine
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 9 ounces Greek yogurt; 2 tablespoons sunflower oil; 1/2 large onion, peeled and thinly sliced; 2 large garlic cloves, peeled and finely chopped; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon cinnamon; 1 teaspoon turmeric; 1/4 teaspoon cayenne pepper (or to taste); 14 ounces chickpeas, tinned (or soaked, dried chickpeas); 14 ounces chopped tomatoes; 1 1/4 cups vegetable stock; 3 1/2 ounces eggplants, diced; 3 1/2 ounces zucchini, diced; 2 ounces baby corn; 2 ounces snow peas; 2 ounces baby carrots; 2 teaspoons parsley, chopped; 2 teaspoons cilantro, chopped; salt and pepper, to taste

Submitted by English_Rose

"A North African meal with lots of flavour. Don’t boil the Tagine after adding the yoghurt or it may split. Serve with couscous and a crisp salad."

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photo by Dr. Jenny

Ready In:: 2hrs
Ingredients:: 20
Serves:: 4

ingredients

9 ounces Greek yogurt
2 tablespoons sunflower oil
¹⁄₂ large onion, peeled and thinly sliced
2 large garlic cloves, peeled and finely chopped
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon turmeric
¹⁄₄ teaspoon cayenne pepper (or to taste)
14 ounces chickpeas, tinned (or soaked, dried chickpeas)
14 ounces chopped tomatoes
1 ¹⁄₄ cups vegetable stock
3 ¹⁄₂ ounces eggplants, diced
3 ¹⁄₂ ounces zucchini, diced
2 ounces baby corn
2 ounces snow peas
2 ounces baby carrots
2 teaspoons parsley, chopped
2 teaspoons cilantro, chopped
salt and pepper, to taste

directions

Heat 1 tbs of oil in a pan. Add onion, garlic, and spices. Fry over a low to medium heat for five minutes until golden.
Add the chickpeas, tomatoes and stock. Cook for 20 minutes.
Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture.
Bring to the boil, cover and simmer for a further 20 minutes.
To finish, add half the yogurt, adjust seasoning to taste and serve.
For the herb yogurt dressing mix the remaining yogurt, chopped parsley and cilantro together.
Serve with the tagine.

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Reviews

This recipe was a great way to use up some ingredients languishing in my fridge. We served over Israeli couscous. I liked that the recipe had some heat, but could be tempered to individual taste with the herbed yogurt. We tend to not like cinnamon to be pronounced in our dishes, so we cut that spice down to 1/4 tsp. I did not care for the baby corn in this recipe (I like baby corn, but felt it detracted from the dish). Hubby did not like the addition of carrots in the dish. Maybe next time we would omit both and increase some of the other veggies.

Dr. Jenny

RECIPE SUBMITTED BY

English_Rose

United Kingdom

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)

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