Moroccan Vegetable And Chickpea Tagine

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A north african meal with lots of flavour. Don’t boil the tagine after adding the yoghurt or it may split. Serve with couscous and a crisp salad.

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Steps

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Heat 1 tbs of oil in a pan.

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Add onion , garlic , and spices.

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Fry over a low to medium heat for five minutes until golden.

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Add the chickpeas , tomatoes and stock.

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Cook for 20 minutes.

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Stir fry the vegetables in a separate frying pan or wok with remaining oil , then add to the chickpea mixture.

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Bring to the boil , cover and simmer for a further 20 minutes.

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To finish , add half the yogurt , adjust seasoning to taste and serve.

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For the herb yogurt dressing mix the remaining yogurt , chopped parsley and cilantro together.

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Serve with the tagine.

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Ingredients

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greek yogurt, sunflower oil, onion, garlic cloves, paprika, ground cumin, cinnamon, turmeric, cayenne pepper, chickpeas, chopped tomatoes, vegetable stock, eggplants, zucchini, baby corn, snow peas, baby carrots, parsley, cilantro, salt and pepper