I've posted a recipe from North Africa here before. It was for couscous. I ate my first couscous a long time ago here in Germany. It was at a friend's house who comes from Algeria, and I remember it well during the month of Ramadan.
Since then, I've cooked couscous very often and with great pleasure. I've made it many times with different sauces: with plain tomato sauce, with curry sauce… Today I'm presenting it with a tagine.
Tajine is both a North African cooking vessel made of clay and the dish that is prepared in this vessel.
But you don't have to miss out on tagine just because, like me, you don't have the cooking vessel handy. You can bring a taste of North Africa into your home even with an ordinary cooking pot.
Here I'll show you how I prepare my tagine (dish) without a tagine (cooking vessel).
Have fun cooking!
Ingredients:
- 400g pre-cooked chickpeas
- 200g peeled tomatoes
- 3 large zucchini
- 3 carrots
- 1 aubergine
- 1 red onion
- 2 spring onions
- 4 cloves of garlic
- 1/2 bunch fresh parsley and coriander
- 1 handful of olives
- 1/2 lemon
- 100ml cooking oil
- 1 tbsp tagine spice mix
- 1 tsp white pepper
- Salt
- 200 ml water
preparation
- Wash, peel, and cut the carrots lengthwise
- Wash the zucchini and eggplant as well and cut them into strips
- Wash and finely chop the onion, spring onion, parsley, and coriander
- Heat the oil in a pot, add the onion, garlic and salt and sauté briefly
- Add the carrots and mix well so that the carrots come into contact with the onion and garlic
- Cover the top and cook for about 3 minutes, until the carrots have absorbed the roasted aromas
- Add the tomatoes and reduce the heat for about 5 minutes, until the tomatoes start to stick to the bottom of the pot
- Add the zucchini and eggplant and mix well
- Add pepper and some of the tagine spices afterwards and mix well again
- Now add the chickpeas, the rest of the tagine spices, and the water
- Stir well and simmer covered for about 5 minutes
- Then add the crushed garlic cloves, the spring onions, the chopped parsley and coriander, the olives, and the juice of half a lemon
- Mix everything well and simmer, covered, for another 2 minutes.
- Season to taste and it's ready
The whole thing is also available as a video
Et voilà! Bon appétit!
Chickpea Tagine
Ingredients
- 400g chickpeas precooked )
- 200g peeled tomatoes
- 3 large zucchini
- 3 carrots
- 1 aubergine
- 1 red onion
- 1 spring onions
- 4 garlic cloves
- 1/2 Bunch of fresh parsley and coriander
- 1 handful of olives
- 1/2 lemon
- 100 ml cooking oil
- 1 tbsp tagine spice mix
- 1 tsp white pepper
- 200 ml water
Instructions
- Wash, peel, and cut the carrots lengthwise
- Wash the zucchini and eggplant as well and cut them into strips
- Wash and finely chop the onion, spring onion, parsley, and coriander
- Heat the oil in a pot, add the onion, garlic and salt and sauté briefly
- Add the carrots and mix well so that the carrots come into contact with the onion and garlic
- Cover the top and cook for about 3 minutes, until the carrots have absorbed the roasted aromas
- Add the tomatoes and reduce the heat for about 5 minutes, until the tomatoes start to stick to the bottom of the pot
- Add the zucchini and eggplant and mix well
- Add pepper and some of the tagine spices afterwards and mix well again
- Now add the chickpeas, the rest of the tagine spices, and the water
- Stir well and simmer covered for about 5 minutes
- Then add the crushed garlic cloves, the spring onions, the chopped parsley and coriander, the olives, and the juice of half a lemon
- Mix everything well and simmer, covered, for another 2 minutes.
- Season to taste and it's ready
