Tagine! If you’ve never tasted a traditional tagine (or even heard of tagine?!) then you are in for a real treat. 🙂
Now a tagine is actually the name of the earthenware pot which the food is cooked in, but the food takes the name too! An authentic tagine looks like this…
Traditionally I know a tagine to be a Moroccan dish, although I’m sure it is also found all over North Africa! (before someone tells me it’s not Moroccan 😛 )!
Recently we had a holiday in Morocco (yay)! Although I’ve been there many times before and eaten lots of different tagines, I’d never even thought about cooking one. Then, I had a tagine cooking lesson – yes by a Moroccan chef whilst in Morocco!
Well, I would never have put these spices together in these quantities but I am so glad I did! I have made this with chickpeas, but if meat is your thing, just follow the base sauce recipe then add your meat or chicken. The chef made his with small meatballs and then cracked a few eggs into it too.
Now, you don’t need to go out and buy a tagine dish to make this, but if you have one already then certainly use it! Any covered dish will do, preferably made of earthenware, such as a casserole dish or even a slow cooker, but if you only have a lidded metal saucepan, that will work too!
Traditional Flavours of Morocco in this vegetable and chickpea tagine.
- 1 teaspoon oil (olive is traditional)
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 1 teaspoon ginger (powdered)
- 1 teaspoon cumin (powdered)
- 1 teaspoon garlic (granules)
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon white pepper
- salt to taste
- 1 carton passata
- 2 tins chickpeas (drained)
- 1 medium carrot (sliced length-ways into 4)
- 1 medium courgette (sliced length-ways into 4)
- small handful fresh olives (pink are best but green or black are great too).
Heat the oil in your dish, then add the onion and cook until translucent.
Add the tomatoes and cook for a couple of minutes then add the spices (ginger, cumin, garlic, paprika, turmeric, white pepper and salt). Stir well, then add the passata. Cover and cook for five minutes.
Mix the chickpeas in, then lay the vegetables on the top and dot the olives around the dish. Cover and cook for thirty minutes.
Enjoy!
If you’re new to cooking, or plant based cooking, have a look here for some kitchen inspiration or some plant based ingredients! Below are a few items you might like
.
If you purchase from Amazon.co.uk by clicking one of these links, we will receive a small commission (at no cost to you), which goes towards the running of the site! Thank you for your support!
Oh, and of course, if you make this tagine (or any of our other recipes), please post your photos using #LifeDietHealth or @LifeDietHealth so we can see your creations! We love to see your interpretations of our recipes! If you haven’t already, make sure you’re following us everywhere so you never miss a thing! You can subscribe here (see link to right)! to receive our recipes each week, follow us on Facebook, Twitter and Instagram, (you can chat with us here too)! and see what we’re liking on Pinterest! Thankyou!
This week I’m sharing this tagine over at Angie’s Fiesta Friday. This week the party is co-hosted by Diann @ Of Goats and Greens and Jhuls @ The Not So Creative Cook
Drop us a line below in the comments – we love to hear from you and we reply to everyone personally!
We hope you have a fabulous (long) weekend and a great (half term) week! Have fun!
Speak soon
Laurena x
Yum, tagine (or any stew, vegan of course?). Can’t help thinking of Toulouse 2004: went with friends to a North African restaurant and a veggie friend was happily eating her tagine until she found chicken at the bottom of her pot! I don’t think the waiter quite understood what vegetarian meant lol. Have you bought a tagine? I bought one for my mum a while back but she accidentally broke it not long after?
OMGosh! Well, I’m with you on the ‘not understanding vegetarian!’ Where we were they served meat with everything! Trying to get them to understand vegan was… well, I don’t even have a word for it! The chefs had to cook special meals for me but needed reminding every meal – no meat, no fish, no chicken, no cheese, no milk, no yogurt, no butter… then you’d get, ‘eggs is okay yes?’ Lol! The food they did make was fantastic though – desserts too eventually! We used to have a tagine in the pantry, but it was never used so it went to a new home! Oh no to the broken one – had it been used at all? Oh, question, do you know what the hole in the top is for? 😛
Is it to let the steam out? Is this a trick question?? I think mum used it as least once lol
About people not understanding vegetarianism: I genuinely have some relatives who think poultry isn’t considered meat?
hmmm… technically poultry isn’t meat! 😛 but neither is fish! I always used to say no meat, no poultry, no fish! just to get my point across! Oh and not a trick question – the chef asked if anyone knew and it is a… spoon rest!!!
Well, I learnt two new things today! Have a lovely extended weekend (if you’re not too busy) ☺
[…] Traditional Tagine from Life Diet Health […]