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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Cabbage, Leek and Pepper Pie
Posted on January 6, 2013 by The Gourmet Vegan - No Comments
Cabbage, Leek and Pepper Pie
This Moroccan inspired pie has all the components to make this a very special pie indeed. The blend of spices give a warmth that is complimented by the sweetness of the fruits and yet the flavours remain subtle and not overpowering. A great meal for any occasion and perfect for Christmas, Thanksgiving or a dinner party.
| 75 Minutes |
Serves 4-6 |
1288 kcal per pie |
INGREDIENTS
6 sheets filo pastry and 60g melted vegan margarine for brushing
1 tablespoon vegetable oil
1 teaspoon grated ginger
2 teaspoons grated garlic
1 teaspoon caraway seeds
1/2 teaspoon cumin seeds
250g leeks, finely chopped
300g white cabbage, chopped
150g cavolo nero, chopped
250g carrots, chopped and steamed and mashed to a puree
4 tablespoons of harissa paste
1 small red pepper, chopped
1 small yellow pepper, chopped
10g rasins
40g dried apricots, chopped
400ml vegetable stock
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground corriander
1/2 teaspoon cinnamon
1/2 teaspoon dried mint
Juice and zest of 1/2 a lemon
2 teaspoons agave nectar
2 tablespoons mixed seeds, such as sunflower, pumpkin, sesame, flax..for garnishing (optional)
METHOD
Start by soaking the raisins and apricots in a little hot water.
Heat the oil in a large pan over a medium heat and when hot add the caraway and cumin seeds. Stir for a few seconds to release the flavour then add the ginger and garlic. Stir for another few seconds and add the leeks.
Continue to cook the leeks for a few minutes until softened and then add the cabbage, cavolo nero and the peppers. Stir fry for a few minutes over a high heat to soften the vegetables and then add the stock.
Keep cooking over a high heat to steam the vegetables and allow the stock to reduce until the mixture becomes quite dry.
Add the harissa to the mashed carrots and stir them well into the mixture.
Add all of the other spices, salt and pepper, zest and juice of the lemon, raisins and apricots and the agave nectar.
Mix well, taste for seasoning and set aside to prepare the pie.
Grease a 9 inch, spring loaded, cake tin and line the bottom and sides with 6 sheets of filo pastry that have been brushed with the melted margarine. The pastry should fall over the sides.
Place the mixture into the tin, being sure that the mixture touches the sides, and fold the pastry over to form a top. Brush with the remaining margarine.
Bake in a preheated oven at 200 degrees for 25-30 minutes until the pastry is golden brown. If you are using the mixed seeds as a garnish, sprinkle these over the pie after 15 minutes of initial cooking and return to the oven to finish.
Can be served hot or cold as a main meal or even as part of a buffet.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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