October 15, 2013 by Dewi
Served with lemon and cashew couscous, this Moroccan inspired stew makes for a wonderfully comforting dish.
Tagines are such versatile dishes. These Moroccan stews can be made from virtually endless combinations of meat and vegetables. They are spicy, warming, sweet and stodgy. I don’t know about you, but those are words which make my stomach rumble uncontrollably.
For this tagine, I decided to use a variety of vegetables, making this is a great dish for those looking to get their five-a-day. I always think most vegetables are at their best when simply roasted in the oven with some olive oil, salt and pepper. Carrots and onions are especially great when roasted as they become lovely and sweet – great for a Moroccan stew!
It’s that sweetness I love in tagines. Adding honey and dried fruit is classically Moroccan. When you’re enjoying this spicy tomato based dish and you come across a plump, sweet raisin or apricot (like little jewels) it is an absolute delight.
Tagines are traditionally served with couscous, a lovely little grain that is so simple to cook. I added lemon and toasted cashews to mine and found that it went really well with the stew.
- 3 medium carrots, roughly chopped
- 2 peppers (red or yellow) roughly chopped
- 2 medium red onions, peeled and roughly chopped
- 2 courgettes, roughly chopped
- 2 cloves garlic, peeled and finely chopped
- 1 teaspoon each of cumin seeds, chilli powder, smoked paprika, ground coriander and ground cinnamon
- 400g can of chickpeas
- 400g can of chopped tomatoes
- Tbsp tomato purée
- Tbsp honey
- Large handful of dried fruit (raisins, sultanas, apricots etc)
- 200g couscous
- Juice of 1 lemon
- 30g cashew nuts
Pre-heat the oven to 200℃.
Place the carrots, onions and peppers into one or two roasting trays, drizzle over some olive oil and season well with salt and pepper, being sure to mix the veg up really well.
Put the vegetables into the oven and roast for about 20 minutes.
After 20 minutes, add the courgettes to the roasting trays, use a spoon to mix them up with the other vegetables and return the trays to the oven to roast for a further 20 minutes.
In the meantime, start making the base sauce for the tagine.
In a small dry pan, toast the cumin seeds over a medium heat for a few minutes.
Remove the seeds and bash up with a pestle and mortar before adding the paprika, coriander, chilli powder and cinnamon.
Place a large, deep sided pan over a medium heat with a splash of olive oil.
Add the garlic and fry for a few minutes.
Now add the ground spices and cook out for a minute or so.
Add the tomato purée and honey, stir and cook for a further minute.
Now add the chopped tomatoes, dried fruit and the chickpeas (including their juices).
Simmer over a medium heat with the lid on for about 20 minutes.
When the vegetables have finished roasting remove from the oven.
Stir the cooked vegetables into the stew.
Check the seasoning and add some salt and pepper if needed.
Remove the tagine from the heat and place the lid on top to keep it warm.
Cook the couscous according to the packet instructions.
Whilst that’s cooking, toast the cashews in a dry pan over a medium heat for a few minutes, being careful not to burn them!
Remove the nuts and chop them roughly.
Stir the nuts into the cooked couscous, season and add the lemon juice.
Give the tagine one last stir and serve with the couscous.