Can I just say that this recipe is oh-so-gorgeous! This is my first attempt of cooking with a tagine as I just bought one to use on my new oven. With the tagine, I received quite a few spices from different parts of the world. Taking a look at each one, I decided to use Ras El Hanout (Top of the Shop) – ”an exotic moroccan blend of 23 different spices including saffron.”
The great thing about using the spices, there is no need to use tomatoes or much of any spice. The flavour is amazing without much more. Although, who can resist adding a little garlic in?
The tagine works magic into the vegetables infusing the spice into everything and it’s just melt in your mouth delicious. If you don’t have a tagine, I recommend heading out and purchasing one!
This recipe is vegan, so can be made by all. If you can’t find the beef chunks or not particularly keen on meat alternatives, use the tempeh! It would work a treat here and is definitely going to be in my next tagine!
6 people (at least)
4 mushrooms sliced thickly
1 carrot chopped in chunks
1 onion chopped into rings
2 potatoes sliced thickly also
2 tbs garlic mince
50 grams vegetarian beef chunks or tempeh
1 can chickpeas
4 fresh chillis or peppers, sliced
1 tbs Ras El Hanout spice (found at your local European/African store)
1 tab of vegetable beef style stock
1 litre of water
1 tsp olive oil
Layer your potatoes and onions down with a drizzle of the olive oil.
Add your vegetables and mix in the spice.
Mix in the stock, salt, water and garlic.
Place the lid on and put on a low heat for an hour and a half. Check as little as possible but stir when you do – the aim is to leave the heat in!