Vegetable tagine with chickpeas

By sarah_carroll

Ingredients

• Chermoula marinade
• 1 roasted red pepper
• 3 cloves garlic
• 1 red chilli
• 4 cloves ground
• 3 tsp coriander seeds ground
• 3 tsp cumin seeds ground
• 1 tsp smoked paprika
• 3/4 cup coriander (50gms)
• 3/4 cup Italian parsley
• 10 mint leaves
• Rind and flesh of 1 lemon (disregard pith)
• Vegetables
• 8 baby shallots (or small baby onions)
• 400 gms sweet potatoes
• 1 fennel, quartered
• 3 kipfler potatoes
• 1 red capsicum, cut into thick strips
• 3 baby eggplant, cut in half length ways
• 1 zucchini, cut into about 6
• 4 roma tomatoes, cut in half
• 1 cinnamon quill
• 1 bay leaf
• 2 cups vegetable stock
• 10 pitted prunes
• 1 cup chickpeas, cooked
• Cous cous
• 2 cups of cous cous
• Enough hot water to just cover cous cous
• 1 red onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoon Oil
• 2 tablespoon preserved lemon, chopped
• 3 tablespoon flaked almonds
• Salt and pepper
• Handful of parsley
• Handful of mint
• Handful of coriander

Details

Servings 4

Preparation

Step 1

To make Chermoula
Lightly roast coriander and cumin seeds in pan.
Grind roasted cumin, coriander and cloves in a mortar and pestle.
Put all chermoula ingredients into a blender and blend until smooth
For the Vegetables
Coat shallots, sweet potatoes, fennel, capsicum, eggplant and zucchini in marinade mix and lightly fry in big heavy based saucepan or tagine.
Top with tomatoes, cinnamon, bay leaf, prunes and vegetable stock.
Cover and cook for about 1 hour until vegetables are just tender.
Add cooked chick peas and cook for a further ½ hour.
Serve with couscous and labneh (natural yogurt that has been suspended over a bowl and drained overnight).
Cous cous
Put cous cous in bowl, cover with hot water, cover with plastic wrap and allow to sit for 5 minutes
Lightly fry onions and garlic until soft
Add almonds and preserved lemons and sauté for another minute
Fold into cooked cous cous and add freshly chopped herbs. Season and serve.
Microwave is ideal for reheating.