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cookbook_challengeMoroccan Tagine with Vegetables and Chickpeas from "Food as Medicine" by Sue Radd
Chermoula Paste
1 red onion, quartered
3 cloves garlic
1 red chilli, deseeded, chopped
1 tbsp grated ginger
4 tbsp lemon juice
5 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp cumin
1 tbsp parpika
1 tbsp turmeric
1 loosely packed cup coriander
2 tbsp extra virgin olive oil
1 red onion cut into chunks
500g peeled butternut pumpkin cut into chunks
4 baby eggplants, sliced lengthwise then halved or cut into thirds
1/12 cups cooked chickpeas
12 dried dates
1 bottle passata (680g)
1 tsp salt
100g green olives
instructions
1. Place all chermoula paste ingredients into a food processor and blend until a paste forms. Set aside.
2. In a large, heavy-bsed saucepan, heat remaining oil, and add onion, pumpkin and eggplant. Stir and cook for 2 minutes over a moderate heat.
3. Stir in chermoula paste and the remaining ingredients, except olives. Rinse out the passata jar with about 1/2 cup of water to extract any residual tomato and add to mixture. Bring to boil, the nreduce heat and simmer, covered, for 45 minutes.
4. Add olives and continue cooking for a further 15 minutes or until vegetables are very soft. Serve hot on top of white fluffy quinoia or wholegrain couscous.
notes, thoughts, changes:
It's not that difficult or complicated a recipe, it's pretty much just the timing. Definitely make the chermoula paste ahead of time. Also, paste is excellent for eating with meats and fish, and probably with tofu, too.
I replaced the chickpeas with cannelini beans ("navy" beans: white, kidney shaped) and I skipped the olives because I didn't have any suitable for cooking.
All in all, it was delicious, and the book says it's suitable to freeze, so I'll put some in the freezer and see how it tastes when defrosted.
Chermoula Paste
1 red onion, quartered
3 cloves garlic
1 red chilli, deseeded, chopped
1 tbsp grated ginger
4 tbsp lemon juice
5 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp cumin
1 tbsp parpika
1 tbsp turmeric
1 loosely packed cup coriander
2 tbsp extra virgin olive oil
1 red onion cut into chunks
500g peeled butternut pumpkin cut into chunks
4 baby eggplants, sliced lengthwise then halved or cut into thirds
1/12 cups cooked chickpeas
12 dried dates
1 bottle passata (680g)
1 tsp salt
100g green olives
instructions
1. Place all chermoula paste ingredients into a food processor and blend until a paste forms. Set aside.
2. In a large, heavy-bsed saucepan, heat remaining oil, and add onion, pumpkin and eggplant. Stir and cook for 2 minutes over a moderate heat.
3. Stir in chermoula paste and the remaining ingredients, except olives. Rinse out the passata jar with about 1/2 cup of water to extract any residual tomato and add to mixture. Bring to boil, the nreduce heat and simmer, covered, for 45 minutes.
4. Add olives and continue cooking for a further 15 minutes or until vegetables are very soft. Serve hot on top of white fluffy quinoia or wholegrain couscous.
notes, thoughts, changes:
It's not that difficult or complicated a recipe, it's pretty much just the timing. Definitely make the chermoula paste ahead of time. Also, paste is excellent for eating with meats and fish, and probably with tofu, too.
I replaced the chickpeas with cannelini beans ("navy" beans: white, kidney shaped) and I skipped the olives because I didn't have any suitable for cooking.
All in all, it was delicious, and the book says it's suitable to freeze, so I'll put some in the freezer and see how it tastes when defrosted.
