Moroccan Tagine
Ingredients:
- 1-2 onions (about 150g)
- 30g garlic (about 6 cloves)
- a small piece of ginger (about 40g)
- 3 teaspoons Ras El Hanout spice mix
- 1 teaspoon salt
- olive oil
- 3 teaspoons tomato paste
- 3 teaspoons Rose Harissa
- 400g can of tomatoes
- 1-2 sweet potatoes
- 3-5 beetroots
- 1 cauliflower
- 150g almonds
- 100g dried apricots
- 3 preserved lemons
- pre-cooked chickpeas (about 200g)
- couscous
- parsley
Methods:
- Make a tagine paste - handblender roughly chopped onions, garlic, ginger, spice mix and salt.
- In a heavy bottom pot, heat up some olive oil, add the tagine paste. Let it cook for a couple of minutes. Add tomato paste, stir frequently until it turns rust colour. Add harissa. Handblender the contents of a tomato can, if it is not already in chunks/pulp, and add that in. Refill the can with water and add that in too.
- Chop beetroots and sweet potatoes into small chunks, and add them in. Chop cauliflower into bigger chunks (to synchronize their cooking times) and add them in. Cover the pot with the lid, bring to a boil, then reduce the heat and let it simmer.
- To blanch the almonds, place them in a mug and pour over boiling water. Give them a minute to warm up, then drain and remove the skins. If that’s not easy, cover them in boiling water once more and try again. (Or you could buy blanched almonds.)
- Finely chop apricots and preserved lemons. Add them in together with chickpeas and almonds. Mix everything together.
- Taste and adjust salt, spiciness (harissa) and acidity (preserved lemons). Add more water if needed.
- Make couscous - mix equal amounts of couscous and boiling water, with a pinch of salt.
- Finely chop some parsley.
- Serve tagine with couscous, sprinkled with parsley.