Moroccan Tagine

This lightly sweet stew is from North Africa and was adapted from a gourmet and international recipe website. It also will be included in the Zaar World Tour 2005 swap, africa.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  teaspoons  vegetable oil
• 2  cups onions, chopped
• 2  large garlic cloves, crushed
• 1  cup carrot, sliced crosswise 1/8 inch thick
• 1  large green bell pepper, cut into 1/4 inch strips
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 1  cup water
• 1  medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups)
• 1⁄2 cup raisins
• 1 (1 lb) can chickpeas, rinsed and drained (or 2 cups of cooked chick peas)

Directions

1. In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
2. Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
3. Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
4. Stir mixture occasionally while cooking.
5. Serve this stew over couscous, rice or cooked grains.