Moroccan Vegetable and Chickpea Tagine

A North African meal with lots of flavour. Don’t boil the Tagine after adding the yoghurt or it may split. Serve with couscous and a crisp salad.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 9  ounces  Greek yogurt
• 2  tablespoons  sunflower oil
• 1⁄2 large onion, peeled and thinly sliced
• 2  large garlic cloves, peeled and finely chopped
• 1  teaspoon paprika
• 1  teaspoon ground cumin
• 1  teaspoon cinnamon
• 1  teaspoon turmeric
• 1⁄4 teaspoon cayenne pepper (or to taste)
• 14  ounces chickpeas, tinned (or soaked, dried chickpeas)
• 14  ounces chopped tomatoes
• 1 1⁄4 cups  vegetable stock
• 3 1⁄2 ounces eggplants, diced
• 3 1⁄2 ounces zucchini, diced
• 2  ounces  baby corn
• 2  ounces snow peas
• 2  ounces  baby carrots
• 2  teaspoons parsley, chopped
• 2  teaspoons cilantro, chopped
•  salt and pepper, to taste

Directions

1. Heat 1 tbs of oil in a pan. Add onion, garlic, and spices. Fry over a low to medium heat for five minutes until golden.
2. Add the chickpeas, tomatoes and stock. Cook for 20 minutes.
3. Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture.
4. Bring to the boil, cover and simmer for a further 20 minutes.
5. To finish, add half the yogurt, adjust seasoning to taste and serve.
6. For the herb yogurt dressing mix the remaining yogurt, chopped parsley and cilantro together.
7. Serve with the tagine.