Moroccan vegetable tagine
Spain on a Fork · ♥ 2.2K likes · 40.2K views · 8 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat and add the olive oil.
Roughly chop the onion, thinly slice the garlic, roughly chop the red bell pepper and cut the peeled carrots into small bite-sized pieces.
- 1 whole onion
- 4 cloves garlic
- 1 whole red bell pepper
- 2 whole carrots
Add the chopped vegetables to the pot and mix so they are all coated in the oil, stirring every one to two minutes so they saute evenly.
- 1 whole potato
- 1 whole sweet potato
Cut the peeled potato and sweet potato into small bite-sized pieces.
After five to six minutes, when the vegetables are lightly sauteed, add the potatoes and sweet potatoes.
Potato and sweet potato
- 1 tsp dried cilantro
- 1¼ g sweet smoked Spanish paprika
- 1½ g ground cumin
- 1½ g ground turmeric
- 1 g ground ginger
- ½ tsp ground cinnamon
- 0.17 g saffron threads
Add the dried cilantro, paprika, cumin, turmeric, ginger, cinnamon and saffron and mix until well combined, lightly sauteing the spices until fragrant.
The spice mix
- 425 g diced tomatoes
- sea salt
- freshly cracked black pepper
Add the can of diced tomatoes, season with sea salt and black pepper, turn up to high heat, mix and simmer a few minutes.
- 440 g chickpeas
Drain the chickpeas into a colander and rinse them under water.
- 35 g dried apricots
- 720 ml vegetable broth
After about five minutes of simmering, when the tomato juices have slightly reduced, add the chickpeas, the chopped apricots and the vegetable broth.
Mix and bring to a boil, then lid on, lower to a low-medium heat and simmer 15 to 20 minutes until the potatoes and sweet potatoes are just cooked through.
- 15 ml fresh lemon juice
Turn off the heat, squeeze in the lemon juice and give it a final mix.
Lemon and cilantro to finish