MOROCCAN CARROT AND CHICKPEA TAGINE
This spicy dish uses Ras el Hanout, one of my favorite spice blends (plenty of recipes on this site), with the sweetness of honey and raisins. Not sure where I found this recipe.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In the base of the tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.
- Add the spices, parsley or cilantro, the carrots and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.
- When the carrots are cooked, stir in the honey, chickpeas and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.
Nutrition Facts : Calories 281.4, Fat 11.5, SaturatedFat 1.6, Sodium 1044.2, Carbohydrate 41.3, Fiber 7.2, Sugar 12.4, Protein 6
MOROCCAN TAGINE WITH CARROTS, POTATOES, AND CHICKPEAS RECIPE
Steps:
- Gather the ingredients.
- Mix the meat with onion, garlic, cilantro/parsley, spices and olive oil in a pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally.
- Add 3 cups of water, cover, and cook the meat with pressure for 25 minutes if using beef, and about 35 minutes if using lamb or goat meat.
- Add the carrots, adding water if necessary so that the broth almost reaches the top of the carrots. Cover and cook with pressure for about 7 minutes. Add the potatoes and chickpeas, and cook with pressure until the potatoes are tender about 5 to 6 minutes. Add the preserved lemon and olives, and reduce the sauce until it is thick.
- Transfer the tagine to a large serving platter, garnished with freshly chopped parsley if desired.
- Serve and enjoy!
- Gather the ingredients.
- Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a Dutch oven or pot. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally.
- Add 3 cups of water, cover, and simmer the meat for about 1 hour if using beef, and about 1 1/2 hours if using lamb or goat meat. Occasionally check on the level of the broth, and add more water if necessary during the cooking.
- Add the carrots and enough water so that the broth almost reaches the top of the carrots. Cover and simmer the carrots until almost tender, about 10 to 15 minutes. Add the potatoes, chickpeas, olives and preserved lemon, and continue simmering, covered, until the potatoes are tender. Uncover and reduce the sauce until thick.
- Transfer the tagine to a large serving platter, garnished with freshly chopped parsley if desired.
- Serve and enjoy!
- Gather the ingredients.
- Slice the onion instead of chopping it, and tie the parsley or cilantro into a bouquet instead of chopping it.
- Pour about half of the olive oil into the base of a large tagine. Distribute the onions over the bottom and then arrange the carrots on top of the onions.
- In a bowl, mix the meat with the garlic and spices. Place the meat in the middle of the tagine, bone or fatty sides down. Swirl 2 cups of water in the bowl to rinse the spices, and then add this water and the remaining olive oil to the tagine.
- Top the meat with the parsley bouquet and distribute the olives and preserved lemon wedges over the meat and carrots.
- Cover the tagine and place on a diffuser over medium-low to medium heat and allow the tagine to reach a simmer. This can take some time so be patient. Once a simmer is achieved, reduce the heat to the lowest temperature necessary to maintain the simmer, and cook for about 3 hours. Add the chickpeas (and a little water if you feel it's necessary), and continue cooking for another 30 to 60 minutes, until the meat and carrots are very tender and the liquids are reduced. Discard the cilantro bouquet, and garnish with freshly chopped parsley if desired.
- Serve directly from the tagine. Enjoy!
Nutrition Facts : Calories 715 kcal, Carbohydrate 50 g, Cholesterol 99 mg, Fiber 11 g, Protein 38 g, SaturatedFat 11 g, Sodium 822 mg, Sugar 11 g, Fat 42 g, ServingSize 1 Tagine (4 to 6 Servings), UnsaturatedFat 0 g
SPICY CHICKPEA TAGINE
This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.
Provided by Heather
Categories World Cuisine Recipes African North African Moroccan
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
- Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
- Serve tagine with lemon wedges and cilantro.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g
MOROCCAN CHICKEN TAGINE
I have adapted the best of three other Moroccan chicken recipes (primarily the Million Dollar Chicken) to produce this one. The main difference is it uses more authentic ingredients like harissa paste, onions and chick peas. This is now one of my favourite dishes. TIP: Harissa pastes come in different strengths - if using from a jar, use 2 to 3 tablespoons (or more if you like it spicier). If using it from a tube, it's concentrated, and you might want to use less (I found this out the hard way!)
Provided by Baz231
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat tagine, pan or wok over medium high heat, add almonds and dry fry until golden brown. Remove and set aside.
- Heat oil in same pan, then add garlic and onion and saute over low heat for 5 minutes.
- Chop chicken into 2 cm chunks, add to pan and cook for 10 minutes or so, turning regularly until browned on all sides.
- Meanwhile mix together harissa paste, water, currants, honey, cumin and cinnamon.
- Add mixture to chicken and mix well.
- Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using. Mix well.
- Reduce heat to low, cover and cook.
- Cook for 20 minutes, stirring occasionally.
- Add more water if necessary, or if too wet, remove lid and reduce.
- Serve over couscous (preferably) or rice.
- Top with browned chopped almonds.
Nutrition Facts : Calories 617.1, Fat 16.2, SaturatedFat 2.9, Cholesterol 166, Sodium 485.1, Carbohydrate 65.9, Fiber 8.8, Sugar 10.9, Protein 51.5
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