not the rhino
Saturday, March 06, 2004
  Morroccan Vegetable Tagine

adapted from Madhur Jaffrey's World Vegetarian

serves 8

for tagine:
6 Tablespoons olive oil
1-2 large onions, finely chopped
6 garlic cloves peeled and finely chopped
1 14.5 oz can of chick peas
1 28 oz can of chopped tomatoes (I like Muir Glen)
3 medium waxy potatoes (red skin or yukon gold), peeled and cut into 1" pieces
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
3 teaspoons kosher or sea salt
1 Tablespoon ground cumin
1 teaspooon ground turmeric
2 teaspoons ginger powder
pinch of saffron (10 threads)
2 medium sweet potatoes, peeled and cut into 1" pieces
3 small carrots, peeled and cut into 1" pieces
2 medium-large zucchini, halved lengthwise and cut into 1" pieces

for harissa (sauce):
1 teaspoon kosher or sea salt
1/2 cup dried red hot chiles
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
4 cloves garlic, peeled and coarsely chopped
2 Tablespoons (or more) olive oil

for the cous cous:
3 cups of small-sized couscous (should be in the pasta aisle)

0. First, begin the sauce.

Soak the red chiles in warm water for 30 minutes minimum, and up to 2 hours. More is better. Drain the water. You can begin step 1 while the chiles are soaking...

At some point, toast the cumin and coriander in a dry skillet over medium heat, shaking the pan frequently, until they are a few shades darker and very fragrant. Grind the cumin and coriander in a coffee grinder until fine, if you can.

Cut off the chile tops and cut lengthwise to remove the seeds and membranes that the seeds are attached to. Chop the chiles finely.

You can make the harissa with a mortar and pestle if you're feeling hardcore, or you can toss the ingredients in the blender. That's your call.

In a mortar, crush the salt and garlic together, then add the chiles and spices a bit at a time.

Or, in the blender, toss in all the ingredients together. Start blending, and add more oil if necessary. You'll need to pulse the blender and scrape the sides a few times. Also! Be careful. The next
time you use the blender, especially if it's plastic, it'll be a bit spicy. :)

You'll use this sauce at the end of the recipe.

1. Place a large pan over medium-high heat. Heat the oil up until a small drop of water sizzles in the bottom, then add the onions and stir. Saute for 5 minutes, until the onion begins to brown.

2. Add the garlic, and saute one minute until it turns golden.

3. Add the chickpeas & their liquid, tomatoes & their liquid, potatoes, HALF of the parsley, HALF of the cilantro, salt, cumin, turmeric, ginger, saffron, and cayenne. If it look like there's not enough liquid, you can add a cup or two of water. Bring to a boil.

4. Once it boils, turn the heat down so that the vegetables cook at a simmer and cover the pot. cook for 20 minutes.

5. After 20 minutes are up, add the sweet potatoes and carrots, bring to a boil, then reduce the heat and cover again and cook 10 more minutes.

6. Start 3 cups of water boiling for the cous cous. Once it boils, stir the cous cous into the water, and remove the pan from the heat. It'll be ready when the tagine is.

6. Add the zucchini, bring to a boil once again, and cook, covered, on low heat for 7 or 8 minutes, until the zucchini is tender.

7. Take out one cup of the liquid from the stew, and add the harissa to the liquid in a separate bowl.

8. Before serving, stir in the other halves of the parsley and cilantro. Let it cook one more minute.

9. Serve the tagine over cous cous and pass the bowl of sauce so that individuals can make their own dish as spicy as they like. This is great served with Almond Milk or mint tea.

Morrocan Almond Milk

6 cups milk
3/4 cup almonds
3 Tablespoons honey

0. Combine the ingredients in the blender and puree.

1. Refrigerate, covered, for 1-2 hours, or more.

2. Strain through a fine strainer when serving. 
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