Recipe

Chickpea and vegetable tagine

Aug 31, 2010 2:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Chickpea and vegetable tagine
  • 2 tablespoon olive oil
  • 2 large_piece (400g) brown onions, sliced thickly
  • 2 clove garlic, crushed
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 2 cinnamon sticks
  • 捏地面藏红花
  • 2 fresh small red chillies, chopped coarsely
  • 2 (120g) baby eggplants, chopped coarsely
  • 800 gram peeled pumpkin, chopped coarsely
  • 400 gram can chopped tomatoes
  • 1 cup (250ml) vegetable stock
  • 2 cup (500ml) water
  • 200 gram can chickpeas, rinsed, drained
  • 2 large_piece (300g) zucchini, chopped coarsely
  • 1/2 cup fresh coriander leaves
  • 1 tablespoon lemon juice
  • 1 cup (250ml) vegetable stock
  • 1 cup (250ml) water
  • 60 gram butter
  • 1 1/2 cup (300g) couscous

Method

Chickpea and vegetable tagine
  • 1
    Heat oil in large deep frying pan, cook onion and garlic, stirring, until onion softens. Add spices, chilli and eggplant, cook, stirring, until fragrant.
  • 2
    Add pumpkin, undrained tomatoes, stock, the water and chickpeas, bring to a boil. Simmer, covered, 10 minutes. Add zucchini, simmer, covered, 5 minutes or until vegetables are tender.
  • 3
    Meanwhile, to make couscous, place stock, the water and butter in large saucepan, bring to a boil. Stir in couscous, remove from heat, stand, covered, about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
  • 4
    Stir coriander and lemon juice into vegetable mixture, serve with couscous.

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