Sweet and savoury tagine

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Recipe by Damaris Beems Course: MainsCuisine: Moroccan
Servings

2

Preparation

1

hour 
Cooking time

1

hour 
Total time

2

hours 

Knowing that later in the day there will be a tajine ready, fills me with pure joy. I love true comfort food, food that takes its time to become freaking delicious. Tagines are this type of food. The combination of sweet and savoury is so powerful in this tagine. I have tagines in many shapes and sizes plus the traditional ‘container’ you need for the charcoal to cook it on. But you can also prepare it on your stove. Just make sure the fire gently heats the tagine.

Ingredients

  • 2 potatoes

  • 2 sweet potatoes

  • 1 courgette

  • 1 red pepper

  • 2 carrots

  • 2 onions

  • 5 cloves garlic

  • 1 can chick peas

  • 250 gram dried apricots

  • 500 grams tomatoes

  • 1 table spoon turmeric, ground cumin and coriander

  • 1 bouquet fresh parsley

  • 2 table spoons harissa

  • 4 table spoons sunflower oil

  • salt and pepper

Preparation

  • Cut the onions and the garlic in small pieces. Pour the sunflower oil on the bottom of a tagine of thick bottomed pan and add the onions and the garlic.
  • Peel the potatoes and the sweet potatoes and cut them up in nice dices. Not too small. Place them in a central place of the tagine so you can place the other vegetables around them. Cut the tomatoes and put them in the tagine. Same for the chick peas.
  • Cut the courgette, the carrot and the peppers in slices and place them in a circle around the potatoes. Divide the apricots on top of it all.
    Now add the herbs and the salt and pepper.
  • You can now place it on the heat. Leave it there for 5-10 minutes to give the onions and the garlic the time to get fried a bit.
    Then pour in as much water that the tagine is filled for 4-5 centimeters and you can place the ‘lid’ on it. Let it simmer now for a while.
  • Check from time to time if the heat from the charcoal is still hot enough (if the tagine is bubbling, you are fine). If not you need to add some water. The tagine should not dry up. After approx. 45 minutes diner is served.
  • Serve some Arabic bread and keep some harissa at hand if you want to spice it up.

Notes

  • BEWARE: If you want to prepare your tagine on charcoal, make sure you prepare it in time. This adds at least 1 hour to your preparation time.

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