Delicious veggie dish from North Africa. This is made in a tagine pot, the conical shape of the lid makes a moist, hot environment for
the food. The base is wide and shallow, and the tall lid
fits snugly inside. As the food cooks, steam rises into the cone,
condenses, and then trickles down the sides back into the dish. After a short spell on the stove, it bakes in the oven. Cooking time is rather long so start early 😅😀Serve with cous-cous and Harissa. Serves 6 with leftovers.
Ingredients:
- 300g chick peas
- 200g chard
- 4 small onions
- 4 potatoes
- 4 carrots
- 4 tomatoes
- 8 small florets of cauliflower
- 1 turnip
- 1 big courgette
- 1 red pepper
- 2t paprika
- 2t cumin
- 1t quatre épices
- 1t ground coriander
- 1t ground ginger
- 300ml warm water (or more according to the size of your tagine pot
Method:
Mix the water and spices. Chop all the vegetables into chunks or slices. Preheat the oven to 180C.
On high heat, fry the vegetables and stir them well to get a little char (with enough oil so they don't burn). After 5-10min, add the water and the chick peas and cover the tagine.
Bake in the oven for 50 to 60 minutes.
Ever so often, take the tagine out of the oven and stir it, making sure there is enough liquid so it doesn't stick.
Before serving, remove about 200ml of juice and mix with 1 or 2T of Harissa for a spicy sauce.
