Moroccan Chickpea & Apricot Tagine
Aromatic tagine with pumpkin, cauliflower, tomato, harissa, and fresh herbs
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Peeler
- Saucepan
- Tagine
- Wooden spoon
- Tasting spoon
- Serving bowl
Ingredients
Onion + Tomato Base
- 100 ml Olive oil
- 350 g Onions (finely chopped)
- 20 g Garlic cloves (crushed)
- 1000 g Tomato - plum (diced small)
- 40 g Tomato paste
Spice Mix - Ras - El Hanout
- 10 g Coriander powder
- 8 g Cumin powder
- 5 g Turmeric powder
- 6 g Cinnamon powder
- 2 g Smoked paprika
Vegetables + Grains
- 1000 g Carrots (medium dice)
- 1000 g Potato (medium dice)
- 1000 g Pumpkin (medium dice)
- 800 g Cauliflower (medium size florets)
- 600 g Aubergine (medium dice)
- 500 g Butternut squash (medium dice)
- 250 g Chickpeas (cooked or other beans)
- 1000 ml Water - filtered (adjust as needed)
Herbs and chili
- 30 g Coriander (chopped)
- 50 g Harissa (to taste)
Dried fruits and nuts
- 200 g Apricots - dried (sliced)
- 200 g Dried figs (sliced)
Seasonings
- 3 teaspoon Sea salt (to taste)
- 1 teaspoon Black pepper - ground (to taste)
Method
To prepare
- Assemble all ingredients
- Chop the onions and garlic finely.
- Pre-cook the chickpeas or used pre-cooked.
- Cut all the vegetables into medium sized dice.
- Mix all the spices together.
- Chop all the herbs.
- Cut the dried fruits in half.
To cook the tajine
- Cook out the onion and garlic, in olive oil with a pinch of salt for 6 minutes.
- Add the diced tomato and tomato puree - cookout on medium heat for 6-8 minutes.
- Add all the ½ of the spices and cook out gently for 5 minutes.
- In a separate pan - gently roast all the vegetables in batches - season with a little salt and some cumin / smoked paprika - when roasted, add the vegetables to a large container.
- Add the par-cooked vegetables to tomato - spice mix, top up with water, and cookout on a gentle simmer for 15 minutes, or until all the vegetables are just cooked. Be careful not to overcook them
- About 5 minutes before serving, add the harissa, and dried fruits (reserve some to sprinkle on top)
- Check and adjust the seasoning with sea salt and black pepper.
- Stir in the herbs just before serving.
To serve
- Serve with couscous salad.
Nutrition Facts
Serving: 250gCalories: 222kcalCarbohydrates: 41gProtein: 6gFat: 6gSodium: 462mgPotassium: 1216mgFiber: 9gSugar: 16gVitamin A: 16080IUVitamin B1: 0.2mgVitamin B2: 0.2mgVitamin B3: 3mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 62mgVitamin E: 3mgVitamin K: 46µgCalcium: 124mgCopper: 0.4mgFolate: 101µgIron: 3mgManganese: 1mgMagnesium: 80mgPhosphorus: 165mgSelenium: 2µgZinc: 1mg
