We've had a tagine for a few months now and had yet to use it. Until today. While browsing various vegetarian-themed recipe sites, the word "tagine" kept popping up, and it was a welcome reminder of that cone-shaped earthen-ware vessel atop our cabinets. What a perfect tool for Meatless Monday, especially with some spicy ingredients to give our boring, stressed-out weeknight some pizzazz!
told politely asked to bring some carrots home for our tagine, being the good husband that he is, Chris also bought some fluffy naan and a pair of pretty tongs etched with flowers to go with our Middle-Eastern meal. We cooked everything inside the tagine on the stovetop. It was very easy and quick - even the cleanup! The aromatic spices we chose gave the dish a lot of warmth and layers of flavor, and perfumed our kitchen with an enticing scent. A touch of honey at the very end played up the natural sweetness in the raisins and carrots. It was a deliciously exotic experiment, and we would definitely make it again, perhaps over some couscous or basmati rice.
1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
2 star anise pods
2 piece dehydrated galangal* (see note)
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon zataar
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 15.5-ounce can chickpeas, drained
1/4 cup raisins
2 carrots, peeled and julienned
2/3 cup water
salt and black pepper to taste
1 tablespoon honey
*note: we used the galangal because we didn't have any ginger...otherwise we would have used a teaspoon of fresh chopped ginger
In your tagine (or if you don't have a tagine, you could just make this in a large saucepan) heat the oil over medium heat. Saute the onions and garlic until they are soft, about 4 minutes. Stir in all the spices and continue to cook, stirring, for 2-3 minutes to allow the spices to open up. Add the chickpeas, raisins and carrots, stirring gently to incorporate all the ingredients. Pour in the water and season with salt and pepper to taste. Cover and cook over medium-low heat for 25 minutes, stirring occasionally. Stir in the honey a couple of minutes before it is ready to be served.
Sauteing the onions, garlic and spices in the base of the tagine
After adding the carrots, raisins, chickpeas and water,
it's ready to be covered and cooked over medium-low heat