Tajine Spices Recipes

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TAJINE SPICES

A delicious spice mix to give anything (particularly meat) a Moroccan flair. It is intended to be the flavoring for Moroccan tajines (traditional curry-like stews) but is great with any savory food.

Provided by Habibi

Categories     Moroccan

Time 5m

Yield 6 tablespoons

Number Of Ingredients 7



Tajine Spices image

Steps:

  • combine well.
  • store in an airtight container in a cool, dark place.
  • enjoy!

Nutrition Facts : Calories 8, Fat 0.3, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 1.7, Fiber 1, Sugar 0.2, Protein 0.3

1 1/2 tablespoons paprika
2 1/2 teaspoons coriander
1 teaspoon cayenne
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon cardamom

MOROCCAN TAGINE

A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too

Provided by John Torode

Categories     Dinner, Main course

Time 2h5m

Number Of Ingredients 16



Moroccan tagine image

Steps:

  • To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
  • Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium

2 red onions , chopped
3 garlic cloves
small knob fresh root ginger , peeled
100ml/3½ fl oz lemon juice (about 3 lemons)
100ml/3½ fl oz olive oil
1 tbsp each honey, cumin, paprika, turmeric
1 tsp hot chilli powder
handful coriander , chopped
1 tbsp olive oil
3 carrots , cut into chunks
3 large parsnips , cut into chunks
3 red onions , cut into chunks
2large potatoes , cut into chunks
4 leeks , ends trimmed and cut into chunks
12 dried prunes , dates or figs
2 sprigs mint , leaves only, finely chopped

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



Spicy Chickpea Tagine image

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

1 tablespoon olive oil
2 onions, minced
4 cloves garlic, minced
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 ½ teaspoons agave nectar
2 tablespoons water, or as needed
3 carrots, cut into 1/4-inch slices
¼ teaspoon salt
2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
4 lemon wedges
4 sprigs fresh cilantro, or as desired

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  • Micheladas with Tajin. A popular Latin American cocktail, micheladas are made from a combination of beer, tomato juice, and a blend of sauces and spices.
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