Mushroom and chickpea tagine

Moroccan food sounds so exotic and it is almost imperative to demystify this cuisine by showing you how simple it is to cook a much elusive tagine.
This vegetarian recipe puts the best meat dishes to shame when you taste the warm luscious mushrooms and filling chickpea bundles all in one delicious bite. The tomato in this recipe gives this one pot meal the kick it deserves, specially when served with couscous.

Shopping list:
2 tsp olive oil
1 diced purple onion
1 tbsp Moroccan spice mix (Ras-el-hanout)
I cup diced pumpkin/zucchini (1″ pieces)
1 cup mushrooms cut into halves
4-5 diced tomatoes
1 cup soaked chickpeas (soaked for 1-2 hours)
I cup chicken/vegetarian stock
6-7 dates/ chopped dried figs
2 tbsp fresh yogurt and 1 tbsp chopped fresh coriander to garnish

Recipe for 1/4 cup Ras-el-hanout:

I used a chicken masala that I had available in my kitchen which had most of these spices. Nutmeg and star anise were missing from the masala ingredients, so I added them separately.

  • 2 teaspoons ground ginger
  • 2 teaspoons ground cardamon
  • 2 teaspoons ground mace
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice (optional)
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon white pepper (optional)
  • 1/2 teaspoon ground anise seeds
  • 1/4 teaspoon ground cloves
    All the spices can be added in un-powdered form if you don’t want to blend them.

tagine1 Tagine2


Heat oil in a deep frying pan over medium heat. Add the onion, cook for 3 minutes or until soft. Stir in the spice and cook, stirring, for 1 minute. Add zucchini and mushrooms and stir until the vegetables are coated with spice mixture.

Add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 10 minute.

Stir in the chickpeas, cook, covered a further 10 minutes. In the last 2 minutes of the cook, add chopped figs. Top with a little yoghurt, scatter over the coriander and serve with couscous/rice (optional).

For the couscous: Add 1 cup hot water to one cup couscous or until the couscous in fully covered with water. Cover for 4-5 minutes. Fork the couscous to separate.



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