Moroccan Tagine

Name: Moroccan Tagine
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 teaspoons vegetable oil; 2 cups onions, chopped; 2 large garlic cloves, crushed; 1 cup carrot, sliced crosswise 1/8 inch thick; 1 large green bell pepper, cut into 1/4 inch strips; 1 teaspoon ground cumin; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon turmeric; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 cup water; 1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups); 1/2 cup raisins; 1 (1 lb) can chickpeas, rinsed and drained (or 2 cups of cooked chick peas)

Submitted by lauralie41

"This lightly sweet stew is from North Africa and was adapted from a gourmet and international recipe website. It also will be included in the Zaar World Tour 2005 swap, africa."

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photo by Kumquat the Cats fr

Ready In:: 1hr
Ingredients:: 16
Serves:: 4

ingredients

2 teaspoons vegetable oil
2 cups onions, chopped
2 large garlic cloves, crushed
1 cup carrot, sliced crosswise 1/8 inch thick
1 large green bell pepper, cut into 1/4 inch strips
1 teaspoon ground cumin
¹⁄₂ teaspoon ground allspice
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon turmeric
¹⁄₄ teaspoon cinnamon
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon cayenne pepper
1 cup water
1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups)
¹⁄₂ cup raisins
1 (1 lb) can chickpeas, rinsed and drained (or 2 cups of cooked chick peas)

directions

In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
Stir mixture occasionally while cooking.
Serve this stew over couscous, rice or cooked grains.

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Reviews

I liked that this was a very healthy dish, but unfortunately, the taste didn't work too well for me. It also seemed overcooked. However, my husband liked it a lot.

MonsterMaha
I loved this. I added in zucchini, sweet potato, ras al hanout spice mix, and chopped dried apricots, served over bulgur wheat and sprinkled with toasted pine nuts. A fantastic autumn/winter meal. Totally satisfying in every way: spices, textures and very filling.

Moor Driver
Eggplant was replaced with zucchini, yellow squash, cauliflower and broccoli. I cooked the mixture only 15 minutes total, just until the vegetables were fork tender (and to maintain their vivid colors.) The raisins were stirred into the stew the last minute of cooking so that they wouldn't plump up. Each serving was garnished with Delfino cilantro from our herb garden. All local, organic vegetables were used. This made the house smell heavenly. ~Tasty Dish~ approved, too~Thanks for posting. Reviewed for N*A*M*E Tag. cg ;)

COOKGIRl
Lovely dish! Eggplant and chickpeas are my favorite vegetables and I was hoping that this would be as good as it was. The spices were so complementary and I loved the hint of sweetness the raisins gave! I served it over cous cous for a wonderful meal. Thanks for sharing!

DCKiki
A great vegetable dish! I added a zucchini and left out the raisins. I had it plain with some bread for the lovely sauce. Very tasty but next time I'll add some green pepper and parsley. Thanks Lauralie!

katia