Vegetable Tagine with Chickpeas and Crumbled Goat Cheese

16th February, 2015 - Posted by Tara - No Comments

The look of a Tagine can be scary, because a lot of people don’t know much about it. Historically, Tagines are a traditional way of cooking, originating in Morocco. Moroccan tagine dishes are slow-cooked savory stews, typically made with sliced meat, poultry, or fish together with vegetables or fruit. Tagines are exquisite examples of show pieces as well as functional cooking vessels. This recipe is vegetarian, but it can be accompanied meat or poultry beautifully. It can also shine on its own as a vegetarian main meal served with toasted pita or over couscous.

Emile Henry Vegetable Tagine

Emile Henry Vegetable Tagine

Ingredients: (Serves 4-6)

  • 1 tbsp extra virgin olive oil
  • 1 red onion, halved and thinly sliced
  • 4 carrots, peeled and chopped
  • 2 bell peppers, sliced
  • 2 bay leaves
  • 1 15.5 oz. can chickpeas, rinsed
  • 2 14.5 oz. cans diced tomatoes
  • ½ tsp turmeric
  • 1 tsp garlic powder
  • 1 5 oz. bag baby spinach
  • 2 lbs. baby white potatoes, washed and halved
  • 1 tbsp Ras el hanout (Moroccan seasoning)
  • 1 tsp paprika
  • ½ tsp cumin
  • Salt and Pepper
  • Crumbled goat cheese
  • Chopped chives

Procedure:

Heat the extra virgin olive oil over medium in the bottom of the Emile Henry Tagine.
Add the sliced onion, bell peppers, carrots and bay leaves. Season with a pinch of salt and pepper and then sauté the vegetables for about 5 minutes.
Add the rinsed chickpeas and diced tomatoes. Season with the turmeric and garlic powder and with a wooden spoon mix everything together. Put the fresh baby spinach in the tagine and put the lid on for about 4-5 minutes to steam and wilt the spinach. Remove the lid, mix around and add the baby potatoes, Ras el hanout, paprika, and cumin. Mix all ingredients together. Turn the heat down to low and put the lid on the tagine. Continue to cook over low heat for 1.5 hours, moving the vegetables occasionally.
When the potatoes are easily pierced by a fork, the tagine is ready. Garnish with crumbled goat cheese and chopped chives.
*This can be eaten as is, served over couscous or rice, or as a side dish with meat or poultry.

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