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MY VEGETABLE TAGINE A Moroccan-style feast
1 tbsp of olive oil
1 onion, peeled
3 potatoes, peeled
3 carrots, peeled
1 red bell pepper, pitted
1 can of chickpeas, rinsed Sauce:
2 tbsp olive oil
2 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
1/2 tsp ground cumin
1/2 tsp paprika powder, sweet
1 generous pinch turmeric about 600 g (1 1/3 lb) 3 1/2 cups strained tomatoes salt, pepper
1 bunch flat-leaf parsley
Soak the tagine for about 30 minutes and dry.
Cut the onions, potatoes, carrots and courgettes into thin slices and the bell pepper into long strips. Grease the bottom of the tagine with oil and cover with onion and potato slices. Layer the carrot and courgette slices on top of that, lay the bell pepper strips on top in a star shape and finally put the chickpeas on top. Press everything down if necessary.
For the sauce, heat the oil in a pan and lightly fry the garlic and the ginger. Add the rest of the spices and continue frying. Add the strained tomatoes and let the sauce simmer for 15 minutes. Add the chopped parsley and season with salt and pepper. Pour the sauce over the vegetables. Put the lid on the tagine and fill the dent in the top of the lid with water. Put the tagine over the embers on a tripod or place on a tagine oven and cook for 1 hour.
Eat directly out of the tagine with flatbread. You can also serve couscous with it (see recipe, page 56 and 57).
Alternative: tagine with goulash
In the tagine, fry 1 kg (21/4 lb) 41/2 cups of diced beef or lamb in oil and season with salt and pepper.Then pile up the vegetables on top and cook as in the previous recipe.
Cooking utensils A tagine (about 28 cm/11 inches in diameter), a tripod or a tagine oven, a small pot for the sauce
A keyhole fireplace or a fire with enough embers or wood charcoal for a tagine oven
Vegetarian dishes and meat, fish or poultry alike can be prepared gently and deliciously in a tajine. Serve with Moroccan tea in glasses, which is easily prepared as follows: mix equal parts of green tea and Moroccan mint (fresh leaves are best, but dried will do), pour boiling water over and leave to steep for a few minutes. Sweeten to taste with rock candy. In Morocco this tea is served very sweet.