Thursday, March 4, 2010
Recipe: Mushroom and Chickpea Tagine
Hello. This is a beautifully spiced vegetarian main course. I'm not sure whether this is a particularly authentic version of Dukka, the Egyptian spice blend, but i think it is certainly a very tasty version, and gives a nice smoky/toasted flavour to the tagine. I think it's nice to make a flavoursome veggie tagine, as often more attention is paid to the lamb or chicken tagines.
Mushroom and Chickpea Tagine (serves 3) £1.48 served with 70g (raw weight) basics rice, or £1.53 with 75g (raw weight) cous cous.
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp sesame seeds
2 tbsp olive oil
1 red onion, chopped
1 clove garlic, crushed
250g chestnut mushrooms, quartered
1 tbsp tomato puree
1 tin chopped tomatoes
1 400g tin chickpeas, drained
1 small stick of cinnamon
300ml vegetable stock
60g dried apricots, halved
1 tbsp honey
2 tbsp chopped parsley (and extra for garnish)
1 tbsp lemon juice
2 bay leaves (or 1 fresh)
200g yoghurt (with 1 tbsp dukka mixed in)
salt, pepper and sugar to taste.
1. Toast the cumin, coriander and sesame seeds in a dry pan. Add to a spice/coffee grinder and grind until a smooth powder. This makes a spice mixture called Dukka.
2. Sautee the onions and the garlic in the olive oil for a few minutes, covered. Add the mushrooms and dukka and cook for a further 3 minutes covered. Remove the lid and cook for five more minutes, stirring frequently.
3. Add the tomato puree, stir to mix in, then add all the other ingredients (except yoghurt). Cook with the lid on for 15 minutes, stirring occasionally.
4. Add 1tsp more dukka. Cook for another 15 minutes or until thickened, stirring frequently.
5. Remove the bay leaves, and cinnamon stick. Serve with the spiced yoghurt, chopped parsley and couscous or rice.