Vegetarian Tagines & Cous Cous by Ghillie Basan

Author:Ghillie Basan
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2017-08-11T04:00:00+00:00

2 tablespoons ghee or smen, or 1 tablespoon olive oil plus 1 tablespoon butter

1 large onion, finely chopped

1–2 red chillies, deseeded and finely chopped

2–3 garlic cloves, finely chopped

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1–2 teaspoons sugar

2–3 carrots, peeled, halved lengthways and thickly sliced

2 x 400-g/14-oz. cans chickpeas, thoroughly rinsed and drained

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

a bunch of fresh coriander/cilantro leaves, finely chopped

sea salt and freshly ground black pepper

SERVES 4

Heat the ghee in the base of a tagine or in a heavy-based saucepan, stir in the onion, chillies, garlic, cumin and coriander seeds and the sugar and sauté for 2–3 minutes, until the onion begins to colour. Toss in the carrot and cook for a further 1–2 minutes, then add the chickpeas.

Stir in the turmeric and cinnamon and pour in enough water to cover the base of the tagine. Bring the water to the boil, put on the lid, and cook over a gentle heat for 20–25 minutes, topping up the water if necessary, until the carrots are tender.

Season the tagine with salt and pepper, stir in most of the coriander/cilantro, and garnish with the remainder.

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