Moroccan Veg and Chickpea Tangine

02 Aug 2011 3 Comments

by Sarah in Meals, Recipes, Vegetarian Tags: meal, student meal, student meals, vegan, vegetables, vegetarian

If you, like me, have had a tin of chickpeas malingering at teh back of your cupboard for a while, this is an excellent way of using them… I’d even go so far as to say that if you do not have such a tin then you should go out and purchase one specially. Now now, don’t look at me askance (Rosanna), chickpeas can be tasty. As well as being protein-rich. And it’s always good to have a vegetarian (actually, this is even vegan) dish to add to your repertoire. Chop and change whatever veg you fancy or have.

Also, a word about the couscous: it’s vastly underrated; tastes really good mixed in with some vegetable stock!

And thirdly: apparently it’s pronounced “Tan-jean” and does not rhyme with “bikini”. Don’t say I never help you out.

(serves 4)

2-3 tbsps olive/vegetable oil

1 large onion, finely chopped

3 cloves garlic, crushed

1 tsp ground cumin

1 tsp ground ginger

1 tsp ground turmeric

½ tsp chilli flakes

2 large potatoes, chopped into chunks

1 x 400g can chopped tomatoes

300ml water

1 x 400g can chickpeas, drained

Handful of raisins

2 tbsp tomato purée

2 large carrots, sliced

2 tomatoes, chopped

1 cup frozen peas

1 tsp honey

Good squeeze lemon juice

Couscous

200g couscous

Boiling water

1 vegetable stock cube

1. Heat oil in a large pan. Cook onion gently in a large pan for 5–10 minutes. Add garlic, spices, chilli flakes. Stir for 1 minute. Add more oil. Stir 2-3 minutes.
2. Add tinned tomatoes, water, chickpeas, raisins, purée. Boil and stir then simmer gently on low heat for 15 minutes. Add potatoes, carrot, sugar/honey, lemon, seasoning.
3. Boil then reduce heat. Simmer 20-30 minutes until veg are tender but hold shape, and you have a thick sauce. Add in peas and tomatoes about 10 minutes in. Add more water/purée if needed. Season. Taste. Adjust.
4. Crumble the stock cube and mix it into the couscous. Pour the boiling water over it. Cover. Leave 5 minutes. Fluff it up with a fork.

(adapted from Sam Stern)