Recipe ingredients and directions:

Mixed Vegetable Tagine-North Africa

1/4 cup chickpeas,soaked overnight, then drained, and chopped

3 tablespoons olive oil

4 small carrots, sliced

2 onions, chopped

3 garlic cloves, chopped

1 green pepper, sliced

2 zucchini, thickly sliced

1 teaspoon coriander

1 teaspoon ground cumin

3 tomatoes, chopped

2 1/2 cups broth

salt and pepper

juice of 1 lemon

1/2 cup of raisins, optional

2 tablespoons chopped fresh parsley, to garnish

4 green onions, white part only, finely chopped, to garnish

Cook the chickpeas in plenty of boiling water until tender. The

time will depend on the age and variety of the chickpeas. Meanwhile

heat the oil in a pan, add the carrot and fry until browned. Remove

and reserve. add the onion and garlic to the pan and cook gently

until soft and golden. Add the pepper and zucchini and cook until

softened. Stir in the spices and cook until fragrant, then add the

tomatoes, carrots, broth and seasoning. Bring to the boil. Drain

the chickpeas, add to the vegetable mixture, cover and simmer for

about 30 minutes until all the vegetables are tender. Stir in the

lemon juice and sprinkle over the parsley and green onions.

Serve the tagine over couscous or rice. serves 4

Category: African Recipes