Vegetable and Beans Tagine

Slow cooked vegetables and beans stew
Ingredients - Serves 4
  • 1 large (or 300 g) onion, diced
  • 2 medium-sized (or 300 g) carrots, cut into large cubes
  • 3 medium-sized (or 300 g) tomatoes, chopped
  • 1 small (or 150 g) eggplant, cut into small cubes
  • 1X400 g can of kidney beans or chickpeas or ½ cup dried kidney beans or chickpeas, soaked overnight and cooked
  • 2" cinnamon stick
  • 3 green cardamom
  • 1 tbsp ginger, minced
  • 5 cloves of garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp red chilli flakes
  • ½ tsp turmeric powder
  • ½ tsp ground nutmeg
  • 2 cups vegetable stock or water
  • Salt, to taste
  • fresh mint leaves, chopped, optional
  1. Dry-roast the cinnamon and cardamom until they begin to brown. Grind to a fine powder and set aside
  2. Heat oil in a {tagine}, if you have one. Otherwise use a pot with a lid. Saute the onions until soft and translucent. Add the ginger and garlic and fry for a minute
  3. Add the spice powder, coriander powder, cumin powder, turmeric, ground nutmeg and red chilli flakes. Mix well and fry for a minute
  4. Add all the vegetables, beans and stock and cook on low to medium heat for about 50-60 minutes or until all the vegetables and beans are soft
  5. Adjust seasoning, garnish with chopped mint leaves and serve hot with pita bread or couscous
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