Moroccan tagines
vegetarian cooking
cinnamon stick
bay leaf
Red Calf Studio
Colleen Watson-Turner
rice bowl
adapted from Whitewater Cooks with Friends by Shelly Adams

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Midnight At The Oasis

Midnight At The Oasis
Moroccan tagine with chickpeas, potatoes, olives and lots of lemon. Serve it over rice with crispy tofu. It is spicy and delicious.

Moroccan Chickpea and Lemon Tagine

2 tbsp of olive oil
1 chopped onion
3 cloves of garlic, peeled and minced
1 tsp of turmeric
1 tsp of cumin
1 tsp of coriander
2 bay leaves
1/4 tsp dried chili flakes
1 cinnamon stick
2 cups of vegetable broth
2 potatoes, peeled and cut into chunks
1 zucchini, cut into chunks
1 can of chickpeas, drained and rinsed
juice of two lemons
zest of one lemon
1/2 cup of pitted green olives
2 tsp of dried mint or 1/3 of a cup of chopped fresh mint

In the olive oil, saute the onion and garlic until translucent. Add the turmeric, cumin, coriander, bay leaves, chili flakes and cinnamon stick. Stir the onion, garlic and spice mixture for a minute. Add the broth, potatoes, chickpeas, lemon juice, lemon zest and olives. Cover and simmer on medium heat until the potatoes have softened. Add the zucchini and cook for another five minutes. When ready to serve, add the fresh mint. Serve with rice. You can thicken the stew by mashing a few potato chunks or allowing the potatoes to lose their corners.

Recipe adapted from Shelly Adams cookbook, Whitewater Cooks With Friends. I adapted the recipe to make it a vegetarian dish.

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© Colleen Watson-Turner. All rights reserved.