A tagine is a Moroccan casserole dish used to maximize flavour. If you don't have a tagine a normal casserole dish works just fine. Goes well over brown rice.
- 1 tablespoon olive oil
- 2 onions, peeled and chopped
- 2 celery ribs, trimmed and sliced
- 1 small leek, washed, trimmed and sliced
- 2 garlic cloves, peeled and finely chopped
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon cinnamon
- 1 (400 g) canchopped organic tomatoes
- 1 large aubergine, diced into cubes
- 2 small red peppers, deseeded and diced
- 2 small yellow peppers, deseeded and diced
- 1 tablespoon vegetable stock powder, wheat free
- 1 (410 g) can chickpeas, drained and rinsed
- 1 tablespoon fresh basil leaf
- 1 tablespoon fresh coriander leaves
- Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
- Mix the stock with 2 tablespoons of boiling water and add to the tagine.
- Lower the heat and simmer for 40-50 minutes.
- Add the chickpeas and cook for a further 5 minutes.
- Add the fresh herbs and serve from the tagine or casserole dish with brown rice.
I used a Dutch oven to make this, and it turned out very nicely. No changes, except I used 3 peppers, one red, one yellow and one orange. I served it with salt and pepper since I didn't think the vegetable stock powder made it salty enough. I served over white rice (cooked faster):D It's a very pretty dish too. P.S. Updated to say leftovers tasted better the next day, and 4 servings was too little. I suggest 6, with a small amount of rice.