A mother-daughter conversation on food and cooking (mostly)

Monday, November 22, 2010


I'm in love again--this time with my new cookbook Tagine: Spicy Stews from Morocco, by Ghillie Basan. Dad noticed it in a cooking store in Tubac, and I've become very involved with it.

First I made a chicken and dried apricot tagine, quite delicious. Next I made one with lamb, prunes, apricots, and honey (top picture). With that meal I made sides from the cookbook, including an orange olive salad and a sort of Moroccan pico de gallo. And Moroccan bread.

Now I am turning to the vegetable tagines, and we loved this one made with carrots and chickpeas. It was very quick and flavorful.

Spicy Carrot and Chickpea Tagine with Turmeric and Cilantro

3 tablespoons olive oil
1 onion, chopped
4 garlic cloves, chopped

Heat the oil in a tagine or heavy casserole and saute onion and garlic until soft.

2 teaspoons ground turmeric
2 teaspoons cumin seeds
1 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 teaspoon black pepper
3-4 medium carrots, sliced on the diagonal

Add spices and carrots. Add water to barely cover. Cover and cook 10 or 15 minutes, until carrots are just tender.

1 one-pound can chickpeas, drained

Add chickpeas and simmer for 10 minutes until flavors are blended and liquid is somewhat reduced.

Cilantro, chopped
Lemon wedges

Garnish with chopped cilantro and serve with lemon wedges.

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