OKRA & CHICKPEA TAGINE
This spiced dish is full of Moroccan flavour and can be made in a tagine or in a large saucepan. This healthy recipe can be made vegetarian (vegan, actually) and is low in fat and calories. It is from "EatingWell Magazine". You can play around with this recipe; I like to add a cup of sliced mushrooms!
Provided by blucoat
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
- Tie cilantro sprigs together with kitchen string.
- Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
- Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.
ALGERIAN OKRA, POTATO AND TOMATO TAGINE
A tagine is a North African stew made in an earthenware dish that has a conical top. You can make a tagine in other types of heavy casseroles, like enameled cast iron, but I prefer to use earthenware set over a flame tamer.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h30m
Number Of Ingredients 25
Steps:
- Place the okra in a large bowl. Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the remaining ingredients, tossing from time to time. Drain the okra, and rinse thoroughly. If the potatoes are not very small (no more than 1 inch wide and no more than 2 inches long), quarter them or cut them in half.
- Heat the olive oil over medium heat in a large, heavy casserole or (preferably) an earthenware pot set over a flame tamer. Add the onions and cook, stirring often, until tender, about five minutes. Add the garlic, and stir for about half a minute until fragrant. Add the tomatoes, parsley, cilantro, spice mix, turmeric, saffron and salt and pepper to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Add the dissolved tomato paste, and bring to a simmer.
- Add the potatoes, okra and the preserved lemon. Cover and simmer 45 minutes to an hour, adding a small amount of water if the mixture seems dry, until the potatoes and okra are tender and the sauce they have cooked in is thick. Taste and adjust seasonings.
- Mix all of the spices together. Keep in a jar in a cool place or in the freezer.
SPICY CHICKPEA TAGINE
This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.
Provided by Heather
Categories World Cuisine Recipes African North African Moroccan
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
- Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
- Serve tagine with lemon wedges and cilantro.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g
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