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VEGETABLE AND CHICKPEA TAJINE
A deep frying pan or casserole with a fitted lid can be used instead ofa tajine. The vegetables are cut large and cooked slowly to caramelize the sauce.
VEGETABLE AND CHICKPEA TAJINE
Course Main Dish
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
ras el hanout
Course Main Dish
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
ras el hanout
VEGETABLE AND CHICKPEA TAJINE
Instructions
  1. In a large tajine or similar, heat the olive oil and gently fry the onion until it caramelizes. Add the garlic, fry for 1 minute and stir in the ras el hanout. Add the carrots and peppers and fry for a couple of minutes, stirring well. Then add the pumpkin, sweet potato and marrow. Fry for 3 minutes, stirring regularly. Add the tomato purée, chickpeas and hunza apricots and coat all the ingredients with the spices. Add 275ml/10fl oz ofwater, the saffron and coriander and salt to taste. Bring to the boil, cover the pan and simmer gently until the vegetables are soft and the sauce reduces. This should take about 30 minutes.
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