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Hot and spicy vegetable tagine with chickpeas
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Prep Time:
355 minutes
Cook Time:
65 minutes
Total Time:
420 minutes
Herb and spice-filled vegetarian Moroccan tagine for a satisfying and spicy meal.
Ingredients:
  • 1/2 tsp cayenne pepper
  • 100g (1/2 cup) dried chickpeas, soaked in cold water overnight
  • 36.40 gm olive oil
  • 1 large onion, thinly sliced
  • 1 large fresh red chilli, seeded and chopped
  • 1 red capsicum, chopped
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 300g orange sweet potato, peeled and chopped
  • 4 vine-ripened tomatoes, chopped
  • 300g desiree potatoes, peeled and chopped
  • 1 stick celery, sliced
  • 200g green beans, trimmed, halved
  • Natural yoghurt, to serve
  • 20.00 ml cumin seeds, roasted
  • 20.00 ml coriander seeds, roasted
  • 5.00 gm sweet paprika
  • 2.40 gm sea salt
  • 1/2 tsp ground black pepper
Instructions:
  • Simmer chickpeas in water for 30 minutes until tender, then drain.
  • Create a flavorful spice blend by grinding all spices in a spice grinder or small food processor until smooth.
  • In a large heavy-based casserole, heat oil and sauté onion, chilli, capsicum, and 2 tablespoons of the spice mix over low heat until the onion is soft. Add a splash of water if needed to prevent sticking. Save any extra spice mix for future recipes.
  • Combine chickpeas, garlic, the rest of the vegetables, and 250ml (1 cup) water in a pot. Season to taste, cover, and simmer over low heat for approximately 30 minutes, or until the vegetables are tender. Serve with a dollop of yogurt on top.

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