Chickpea and Vegetable Tagine

Vegetables are first sautéed in a frying pan with aromatics and spices and then slowly cooked in a tagine pot to achieve maximum North African flavours. A full-flavoured dish which is served with Moroccan couscous with apricots and cashew nuts.

Spinach, avocado and onion salad with mustard aioli dressing will accompany this dish.



Now there’s a lot of ingredients for this dish: chickpeas, onion, garlic, corn on the cob, cauliflower, carrots, salt, pepper, parsley, kumara, spinach, tomato puree, chopped tomatoes, basil, paprika, Moroccan spice, celery, zucchini, cabbage, bay leaf, turmeric and cumin,