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).
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Heat the oil in your dish, then add the onion and cook until translucent.
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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.
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Mix the chickpeas in, then lay the vegetables on the top and dot the olives around the dish. Cover and cook for thirty minutes.
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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
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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
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We hope you have a fabulous (long) weekend and a great (half term) week! Have fun!
Speak soon
Laurena x