Moroccan Tagine
This lightly sweet stew is from North Africa
Servings
Prep Time
4
20
minutes
Cook Time
40
minutes
Servings
Prep Time
4
20
minutes
Cook Time
40
minutes
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
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.