Ingredients
- 1.5 kg pumpkin, peeled, cut into 4 cm pieces
- 1 large eggplant, cut into 4 cm pieces
- 2 medium red peppers, cut into 2 cm pieces
- 1 green pepper, cut into 2 cm pieces
- 2 large red onions, cut into thin wedges
- 600g cauliflower, cut into florets
- 400g canned chickpeas, drained and rinsed
- 2 cloves of crushed garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/4 cup extra virgin olive oil
- 1 can of chopped tomatoes of 410g
- 3/4 cup vegetable stock
- 2 teaspoons of ground cumin, Fresh coriander leaves, to serve
- 2cm piece of fresh ginger, peeled, finely grated
Preparation
This vegetable tagine with crispy chickpeas is a healthy, delicious vegetarian meal, served with a little semolina as a garnish.
Heat 1 tablespoon oil in a large heavy base saucepan over medium heat. Add the onion. Cook for 8 to 10 minutes or until cooked.
Add the ginger, garlic, cumin, coriander and turmeric. Cook, stirring, for 1 minute. Increase the heat, add the pumpkin. Cook, stirring, for 5 minutes or until the pumpkin begins to soften.
Add the eggplants and peppers. Cook, stirring, for 2 to 3 minutes or until the eggplant begins to soften. Add the tomato and broth. Bring to a boil.
Reduce heat to low. Leave to simmer, gently covered, for 30 minutes. Add the cauliflower. Cook for 10 minutes or until tender.
Heat the remaining oil in a skillet over medium-high heat. Add the chickpeas. Cook, stirring occasionally, for 5 to 7 minutes or until the chickpeas are golden and crisp.
Transfer to a paper towel-lined plate to drain.
Serve the tagine sprinkled with chickpeas and coriander leaves.
source: la-cuisine-marocaine.com
