Tajine is a typical dish in North African countries, particularly Algeria, Tunisia and Morocco.
This traditional Moroccan dish gets its name from the recipient in which it is cooked, regardless of what is cooked inside it. The tajine is a hollow, clay pot in two parts: the base, where the food is placed, and the upper, conical lid, which condenses steam, thus requiring little added water. This process prevents the food from drying out and helps retain its nutrients.
Traditional tajine preparation involves a meat stew with potatoes and vegetables, accompanied by couscous, chickpeas, and dried fruit such as almonds and raisins. It is flavoured with typical local spices, often using a mix known as Ras el hanout. This blend is the secret to the incredible flavour of the Tajine and typically includes cinnamon, cardamom, coriander, nutmeg, ginger, turmeric and cumin, among others. Although the most popular tajine is made with chicken, it can also be prepared with fish, lamb, or as a vegetarian dish, like the one we are showing you in today’s recipe.
This method dates back to ancient times, around the 9th century BC, and is attributed to the Berbers, a nomadic people of North Africa. They created these dishes to feed many people using whatever ingredients were available at home.
Today, we are bringing you a vegetable version that is just as delicious as any of the others. Don’t forget to serve it with good couscous, which is also essential for any respectable tajine.
Ingredients:
- 1 red pepper
- 4 carrots
- 1 onion
- 1 courgette
- 2 garlic cloves
- 1 tomato
- A splash of olive oil
- 1 cup Fragata pitted black olives
- 200 g cooked chickpeas
- 1 tablespoon ras el hanout
- 1 teaspoon cinnamon
- 400 ml vegetable stock
- Salt
- Pepper
For the couscous:
- 200 g couscous
- A knob of butter
- 250 ml vegetable stock
- A handful of raisins
- Salt
Preparation:
- Finely chop the onion and garlic and fry in a frying pan with olive oil.
- Peel the carrots and cut into four pieces.
- Cut the red pepper into sticks and add, together with the carrots, to the onion and garlic.
- Cut the courgette into sticks and add to the tajine.
- Add the Ras el hanout and cinnamon, stir and add the peeled, diced tomato. Mix well and cook for a couple more minutes.
- Add the olives and 400ml of vegetable stock.
- Lower the heat and cook the vegetables, covered, for about 20 minutes.
- Sprinkle with the freshly chopped coriander and serve with the couscous and cooked chickpeas.
- Place the couscous in a bowl with a tablespoon of olive oil. Meanwhile, bring the salted vegetable stock to the boil in a saucepan, add the couscous together with the knob of butter and cover with cling film. Let stand for 10 minutes. Loosen the grains with a fork and it is ready to serve. Stir in the sultanas and serve with the tajine.