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This recipe is classed as easy

Rating 3 / 5 (53 votes)

Prep time:
30 min
Cook time:
1 hr 40 min
Serves:
4

Anna cooks up a tasty vegetarian peasant stew with a selection of Mediterranean vegetables and couscous

Method

1. For the chermoula: grill the red pepper on all sides until the skin is blackened and the flesh is soft. Put into a bowl and cover with cling film for 5 minutes.

2. Meanwhile, lightly roast the cloves, coriander and cumin seeds in dry drying pan. Tip the spices into a mortar and pound until sufficiently broken down.

3. Remove the red pepper from the bowl, peel of the skin, remove the seeds and place in a blender with the rest of the chermoula ingredients. Blend until smooth.

4. For the vegetables: coat the vegetables in the chermoula mix and lightly fry in a large heavy based saucepan or tagine.

5. Top with tomatoes, cinnamon, bay leaf, prunes and vegetable stock. Cover and cook for about 1 hour until the vegetables are just tender. Add cooked chick peas and cook for a further 30 minutes.

6. For the couscous: 10 minutes before the tagine is ready start preparing the couscous. Place it in a bowl and add enough boiling water to just cover. Put cling film over the bowl and allow to sit for 5 minutes.

7. Lightly fry the onions and garlic for around 5 minutes until just soft. Add the almonds and preserved lemons and gently fry for another minute to warm through.

8. Fold into cooked couscous and add the herbs. Season with salt and freshly ground black pepper and serve along side the tagine.

Ingredients

For the chermoula

For the vegetables

  • 8 baby shallots, (or small baby onions)
  • 400 g sweet potatoes, cut into chunks
  • 1 fennel, quartered
  • 3 kipfler potatoes, cut into chunks
  • 1 red pepper, cut into thick strips
  • 3 baby aubergines, cut in half length ways
  • 1 courgette, cut into about 6 disks
  • 4 roma tomatoes, cut in half
  • 1 cinnamon stick
  • 1 bay leaf
  • 10 prunes, pitted
  • 500 ml vegetable stock
  • 400 g canned or cooked chickpeas

For the couscous


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Latest Comment

 

I've made many tagines (& eaten lots on trips to Morocco), & was disappointed by this. Although chermoula recipes do vary, this one was - bizarrely - oil-free, when olive oil oil is actually an important carrier for the flavours. Even with oil added, the vegetables don't fry properly (& for the quantities above they need done in batches). Smoked paprika is too dominant (& more Spanish than Moroccan) - ordinary sweet paprika is more appropriate. Plus the cooking time was far too long - I cooked it in total for an hour, adding chickpeas halfway through, & it was still overcooked. Finally, the quantities make more like 6+ servings, not 4 - so I still have loads of this rather dull tagine left! Try a Ghillie Basan or Claudia Roden tagine recipe instead ...

EleanorM27186 EleanorM27186  Posted 09 Mar 2012 3:30 PM
 

Excellent vegetarian recipe, excellent flavour, the chemoula has is amazing and would even make a fantastic herb dip, WOW. I will be make this again at the weekend. A different taste in every bite. The best tagine recipe I have tried so far. Thanks.

stephenF78768 stephenF78768  Posted 03 Jun 2011 12:30 PM