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Moroccan Tagine Recipe
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| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- 2 teaspoons vegetable oil
- 2 cups onions chopped
- 2 large garlic cloves crushed
- 1 cup carrot sliced crosswise 1/8 inch thick
- 1 inch large green bell pepper cut into 1/4strips
- 1 teaspoon ground cumin
- 1 teaspoon ⁄2ground allspice
- 1 teaspoon ⁄2ground ginger
- 1 teaspoon ⁄2turmeric
- 1 teaspoon ⁄4cinnamon
- 1 teaspoon ⁄4salt
- 1 teaspoon ⁄4cayenne pepper
- 1 cup Water
- 1 inch medium eggplant peeled and cut into 1/4cubes (about 4 cups)
- 1 cup ⁄2raisins
- 1 cups can chickpeas rinsed and drained (or 2of cooked chick peas), 1 lb
Ingredients
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Instructions
- In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
- Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
- Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
- Stir mixture occasionally while cooking.
- Serve this stew over couscous, rice or cooked grains.
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