Here’s an easy recipe for a Moroccan carrot & chickpea tagine. This could not be simpler to make. Feeds 3-4.
- 1 large brown onion, chopped finely
- Large glug of olive oil
- 4 cloves of garlic, minced
- 5 medium carrots, chopped & peeled
- 1 tin of chopped tomatoes
- Juice of half a lemon
- 1 tin of chickpeas, drained
- 2 tsp ground cinnamon
- 1tsp ground cumin
- 1tbs agave nectar
- 1tbs harissa paste
- 1 tsp ground turmeric
- 125ml water
- Handful of sultanas
- 1 (heaped) tsp sundried tomato paste
- Salt & pepper
- Handful of coriander, chopped
To start, add the oil to a shallow pan with a lid and bring to a low heat. Next, add the chopped onion and garlic and fry off until soft and translucent.Once done, you can add the carrots, agave and spices. I’d recommend you chop the carrots so that they are ‘rollcut’- which means that you chop on the diagonal and rotate as you chop, this will give the carrots more surface area to suck up the spicy sauce and give an interesting presentation.
To the pan, add in the harissa paste and sundried tomato paste and turn the heat up to medium. Cook out for roughly 1-2 minutes. Once cooked, add in the chopped tomatoes and the drained can of chickpeas. Don’t throw away the chickpea water though, as this can be used as an eggwhite substitute for so many recipes!
Next add in the lemon juice, 125ml of water and the sultanas and stir until everything has melded together. Season with plenty of salt & pepper. Next, you have to let it do its thing. So, turn the heat down on the hob to its lowest setting and put the lid on. Leave on the hob for at least 10 minutes. While it’s cooking away slowly on the hob I’d recommend putting on the oven to a low 140°C. Once up to speed, transfer from the hob to the oven. Now, you can put your feet up as it needs to be in there for at least 2, preferably 3 hours!
In the meantime the kitchen will slowly fill with a lovely North African aroma 😉
Once the time is up, take out of the oven and add in a splash more of water and stir, just to reconstitute everything. Before you will be a rich & hearty tagine. Garnish with a big sprinkle of chopped coriander and it’s ready to serve.
We served ours with a mountain of fluffy couscous and some sweet mint tea.