Chickpea Tagine with Couscous

On a cold day when the sun shy’s away and powerful dark thick clouds is what you see anywhere you turn around, there is not much one could do and it’s absolutely true with me. I crave for something hot, soupy yet filling and without much fuss. I also need to juggle my time between 2 kids who keep me on my toes and preparing food that is fast. I needed something that is well rounded with flavor, spices, vegetables, protein etc. I remembered watching America’s Test Kitchen on TV a few weeks back in which they had demonstrated for Chicken Tagine. Ofcourse, being a vegetarian I took the recipe, modified it a little and made it a vegetarian as Chickpea Tagine which is also a true Moroccan dish. We served it to family and friends and needless to say, they all wanted it another time.

 

Ingredients:

For Chickpea Tagine

• 1 carrot 
• 3 small potatoes cut into 4
• 1 small onion
• 1/4 cup green olives
• 1/2 cup chickpeas cooked
• 3 cans of diced tomatoes in juice 8oz
• 1/3 cup cauliflower florets
• 1 zucchini 
• 2 cloves of garlic minced
• 1/2 tsp minced ginger
• 1/2 tsp of paprika
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tbsp olive oil
• 1 tbsp chopped fresh coriander
• Salt per taste

For Couscous

• 1 boxed couscous
• 2 shallots chopped
• 1 garlic clove minced
• 1/2 tsp fresh coriander
• 1 tsp olive oil
• 1/2 tsp lemon zest
• Salt per taste

Directions:

Chop the vegetable into bite size chunks so that they don’t melt away. Heat a heavy bottom vessel, add olive oil. Sauté onions, ginger garlic and add the spices, and toast for a few seconds. Then add the vegetables, sauté for a minute, add a little water, cover with lid and let it cook. When the vegetables are half cooked, add the tomatoes, salt, bring it to a boil, add lemon zest, simmer and let it cook until the vegetables are softened. Taste and adjust for seasonings. Finally garnish with coriander and a drizzle of olive oil.

In another vessel, add olive oil and sauté the shallots and garlic. Now add the couscous and toast them for about a minute or two making sure they don’t burn. Add 1:1 couscous and water ratio, salt, mix, bring the mixture to a boil, turn off the stove, cover it with a lid and let it sit for about 15 minutes. Fluff it with a fork and garnish with coriander before serving.