Moroccan Chickpea and Vegetable Tagine
Posted on February 14, 2013 by The Gourmet Vegan - No Comments
Moroccan Chickpea and Vegetable Tagine
This dish is so easy to prepare and yet has the most amazing flavours and textures. The spices are not overpowering thus allowing for the flavours of all the other ingredients to come through. The hint of preserved lemon gives this dish that finishing touch. This is one the family are going to request time and time again.
 40 Minutes |
 Serves 2 |
 317 kcal per serving |
INGREDIENTS
2 tablespoons vegetable oil
1 medium onion, finely sliced
2 cloves garlic, minced
Pinch sea salt
1 medium tomato, finely chopped
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon ras el hanout (if you do have this, substitute for mixed spice)
500ml vegetable stock
4 medium mushrooms, chopped
200g butternut squash
1 medium carrot, peeled and diced
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
400g tin chickpeas, drainded
1/2 teaspoon sea salt
1 small preserved lemon, rinced and finely chopped. (if this is not available, then do not try to substitute with fresh lemon, just leave it out)
1 Handful finely chopped parsley
METHOD
1 Heat the oil in a large frying pan and fry the onion and garlic over a medium heat until the onions have started to soften.
2 Add a pinch of salt and continue to cook on low heat until the onions have started to caramelise. This should take 8-10 minutes.
3 Now add the tomato and spices and continue to cook on a medium heat for 3-4 minutes.
4 Add the stock, mushrooms, squash, carrot, red and yellow peppers and the chickpeas. Bring to the boil, cover and simmer for 20 minutes.
5 Remove lid and simmer for another 5-6 minutes until the sauce is thickened.
6 Just before serving add the lemon and parsley. Stir through and taste for seasoning and adjust if necessary.
Serve this with Bulgar that has had some additional preserved lemon added and a handful of parsley.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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