Ingredients
-
9
-
2
-
1/2
-
2
-
1
-
1
-
1
-
1
-
1/4
-
14
-
14
-
1 1/4
-
3 1/2
-
3 1/2
-
2
Directions
Moroccan Vegetable and Chickpea Tagine, A North African meal with lots of flavour Dont boil the Tagine after adding the yoghurt or it may split Serve with couscous and a crisp salad , This recipe was a great way to use up some ingredients languishing in my fridge We served over Israeli couscous I liked that the recipe had some heat, but could be tempered to individual taste with the herbed yogurt We tend to not like cinnamon to be pronounced in our dishes, so we cut that spice down to 1/4 tsp I did not care for the baby corn in this recipe (I like baby corn, but felt it detracted from the dish) Hubby did not like the addition of carrots in the dish Maybe next time we would omit both and increase some of the other veggies
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Steps
|
1
Done
|
Heat 1 Tbs of Oil in a Pan. Add Onion, Garlic, and Spices. Fry Over a Low to Medium Heat For Five Minutes Until Golden. |
|
2
Done
|
Add the Chickpeas, Tomatoes and Stock. Cook For 20 Minutes. |
|
3
Done
|
Stir Fry the Vegetables in a Separate Frying Pan or Wok With Remaining Oil, Then Add to the Chickpea Mixture. |
|
4
Done
|
Bring to the Boil, Cover and Simmer For a Further 20 Minutes. |
|
5
Done
|
to Finish, Add Half the Yogurt, Adjust Seasoning to Taste and Serve. |
|
6
Done
|
For the Herb Yogurt Dressing Mix the Remaining Yogurt, Chopped Parsley and Cilantro Together. |
|
7
Done
|
Serve With the Tagine. |
