Moroccan Vegetable and Chickpea Tagine

Name: Moroccan Vegetable and Chickpea Tagine
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 9 oz Greek yogurt; 2 tbsp sunflower oil; 0.5 large onion; 2 large garlic cloves; 1 tsp paprika; 1 tsp ground cumin; 1 tsp cinnamon; 1 tsp turmeric; 0.25 tsp cayenne pepper; 14 oz chickpeas; 14 oz chopped tomatoes; 1.25 cup vegetable stock; 3.5 oz eggplants; 3.5 oz zucchini; 2 oz baby corn; 2 oz snow peas; 2 oz baby carrots; 2 tsp parsley; 2 tsp cilantro; salt and pepper

Gently simmered chickpeas, aubergine and greek yogurt, warmed with paprika and cumin. Serve with tagine.

2 hr · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 90 min · 120 min total
Difficulty: medium

1
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
Add the chickpeas, tomatoes and stock. Cook for 20 minutes. Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture.
20 min
3
Bring to the boil, cover and simmer for a further 20 minutes. To finish, add half the yogurt, adjust seasoning to taste and serve.
20 min
4
For the herb yogurt dressing mix the remaining yogurt, chopped parsley and cilantro together. Serve with the tagine.