The combination of chickpeas and cinnamon evokes the taste of Morocco, a country situated in the north west of Africa, about the same size as California. The capital city is Rabat, but the largest city is Casablanca with over 4 million residents. Is it time to watch the 1942 film named after Casablanca? This recipe had 1 x aubergine (I replaced it with 2 carrots), feel free to add the aubergine back in and remove the carrots! Aubergine is one of the few vegetables I am not keen on. If you can’t buy an ingredient just swap it for something else. I have added in the cinnamon to this recipe. I will be using lazy pre chopped garlic rather than fresh garlic because I don’t have any fresh garlic cloves.
Moroccan vegetable and chickpea tagine
Buy a packet of lemon and garlic couscous (takes 7-8 mins to boil)
- lemon and garlic couscous (7-8 mins to boil)
- 1 sweet potato, peeled and cut into roughly 2cm chunks
- 2 carrots, cut diagonally into chunks
- 2 courgettes, halved lengthways, sliced into 2cm half-moons
- 1 red pepper, stalk removed, seeds removed, cut into 2.5cm chunks
- Low calorie cooking spray
- 1 small onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 teaspoon ground coriander
- 2 cinnamon sticks
- 1 teaspoon ground cumin
- 1 x 400g tin chopped tomatoes
- 1 tablespoon harissa paste
- 2 tablespoon clear honey
- 100g dried apricots, halved
- 400g tin chickpeas, rinsed and drained
- handful chopped fresh coriander, to garnish
- salt and freshly ground black pepper
- Preheat the oven to 190C/170C Fan/Gas 5.
- Mix the sweet potato, carrots, courgette and red pepper in a large bowl. Spray with low calorie cooking spray. Add salt and pepper.
- Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetable and fry for 3–4 minutes, or until lightly browned.
- Add the onions and fry with low calorie spray for 3–5 minutes until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes.
- Stir in the chopped tomatoes, harissa paste, honey, apricots, cinnamon sticks and chickpeas. Add the vegetables and cook for 2–3 minutes.
- Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender. Boil couscous for 7-8 mins.
- Remove 2 cinnamon sticks. Sprinkle the tagine with chopped coriander and serve with freshly cooked couscous and chunks of lemon.