This tagine is packed with flavours and so simple to make. One of my favourite things to cook during the colder months. Make sure to serve it with all the right condiments: couscous (gluten-free version, or use millet), yoghurt (mine is vegan), pistachios, fresh herbs and pomegranate seeds.
- Olive oil
- 1 onion, chopped
- A little salt
- Spice mix:
- 1 tbs cumin seeds (Kreuzkümmel in German)
- 2 tsp coriander seeds
- 2 tsp black cumin
- ½ tsp fennel seeds
- ½ tsp ground cinnamon
- ¼ tsp sweet paprika
- ¼ tsp pinch nutmeg
- 2 large garlic cloves, minced
- 1 bunch finely chopped coriander (stems included)
- 5 large dark red tomatoes, chopped
- 3 medium to large potatoes
- 1 can chickpeas, rinsed
- 3 cups high quality vegetable bouillon
- ⅓ cup golden raisins
- ½ tbsp white Balsamic cream
- Zest from ¼ lemon
- Add olive oil to a pot and bring to low heat. Add the chopped onion and a little salt and let it sweat for 15 minutes. In the meantime make the spice mix and set a side, chop/mince and set a side in different bowls: the garlic, the coriander, the tomatoes, the potatoes. Rinse the chickpeas. Heat the bouillon.
- Add the minced garlic to the pot and stir. Add the chopped coriander and stir. Then the tomatoes, potatoes and chickpeas. Stir for half a minute before adding the hot bouillon. Add the raisins and Balsamico cream, put on a lid and leave to boil for about 45 minutes (low to medium heat). Take the lid off for the last five to ten minutes to let some off the liquid steam off. Consistency should be stew, not soup. A few minutes before serving, add the lemon zest.
- Serve over a generous serving of couscous, topped with yoghurt, fresh parsley/coriander, pomegranate and pistachios.