Jul 18, 2012

Moroccan Carrot and Chickpea Tajine\Tagine for Vegetarians

Summer is an excuse for serving light meals, especially healthy ones.
I was talking to a group of ladies about Moroccan food one night while at dinner.  One of the women is a vegetarian.  She wondered if there are dishes in Morocco without meat.  I am happy to say that there are lots of them.  This is a somewhat sweet and slightly hot tajine.  I had a veggie dinner today.  I had fried okra along with the beans and carrots. The best part is that it is all done within an hour so that you can enjoy your day and not be bogged down in the kitchen.


3 tbs olive oil
1 onion chopped
4 garlic cloves, minced
1 tsp ginger
1 tsp turmeric
1 cinnamon stick
1/4 tsp cayenne pepper or red chili pepper
a pinch of ras el hanout
2-3 TBS Italian parsley and cilantro, finely chopped
1 chicken bouillon cube
1/2 - 1 cup of water
4-5 carrots, cut in half and then in half again
1 1/2 -2 cups of garbanzo beans, already cooked
2-3 tsp honey
1/4 cup golden raisins

In the bottom of the tajine add the olive oil, spices, parsley, cilantro, bouillon cube, and water.  Simmer for about 5-10 minutes.  Then add the carrots and garbanzo beans.  Simmer until the carrots are tender.  Next, add the raisins and honey, simmer for about 10 minutes, until the raisins plump up.  Serve with crispy bread.  Enjoy!

Cooks note:  This is wonderful with couscous.