It has to be a deep red, it has to be served with fresh coriander and it you simply have to have a bit of millet on the side for soaking up the sauciness! (The more traditional is couscous but wheat free millet is a fantastic alternative!)
A slow cooked stew…the word Tagine just yields such better connotations. As an Irish person when I think of stew I think of a brown, thick, meat filled meal serve with potatoes. The Moroccan form is a far more appealing and appetizing alternative!
What I love about Tagines is incorporating dried fruit. I can’t get enough of it and any chance to include it in my meals is taken without a moment’s hesitation!
An extremely satisfying Friday night meal which required very little attention once in the pot leaving me with free hands and eyes for doing a bit of baking (a new muffin recipe tomorrow!)
A Tagine is a unique type of ceramic or clay cookware that’s popular in North Africa. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone.
The word “tagine” also refers to the succulent dish which is slow-cooked inside the cooking vessel. Typically, a tagine is a rich stew of meat, chicken, or fish, and most often includes vegetables or fruit. Vegetables can also be cooked alone.
Taken from about.com
Do you have a favourite dried fruit that you like to add to your savoury dishes?
Vegan Chickpea Tagine with Almond Millet
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 20 minutes
Ingredients
- 85g (1/2 cup) Chickpeas cooked
- 1/2 red bell pepper diced
- 1 small carrot diced
- 1/2 small onion diced
- 1 tsp lemon zest
- 1 clove of garlic crushed
- 1/2 can (200g/7oz) of tinned chopped tomatoes
- 1 tsp honey
- 3 small dried apricots chopped in half
- 3 small prunes chopped in half
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1/2 tsp sweet paprika
- 1/4 tsp cinnamon
- 1 tsp tomato puree
To serve
- Salt and Black Pepper to taste
- 1 tbsp fresh coriander chopped roughly to serve
- 40g Millet uncooked (200ml vegetable stock)
- 200ml vegetable stock
- 1/2 tbsp minced coriander
- 1/2 tbsp flaked almonds toasted
Directions
- Add onion and garlic with a teaspoon of olive oil to a deep pot, deep enough to house the whole tagine, and cook for a couple of minutes. Add all other ingredients to the pot, bring to the boil, cover and simmer for 25 – 30 minutes.
- To toast your flaked almonds place them in a dry pan over a medium heat for 3-5 minutes, tossing to ensure they don’t burn.
- Cover Millet with vegetable stock, bring the boil, cover and simmer for 15-20 minutes or until all liquid has been absorbed.
- To serve season tagine with salt and pepper, stir olive oil, lemon juice and almonds threw Millet and serve altogether on a plate topped with fresh coriander.
