Mains

Tritsch-Tratsch Tagine

This “tagine” recipe was inspired by The Happy Pear twins in Greystone, Dublin who I admire for their mission to spread the veg revolution. Not sure their tagine is a real tagine, but what I learned from them is the oriental flavours that do crown any vegetables left in your fridge along a tin of lentils/chickpeas and a tomato can. That’s why I called this plate a “Tritsch-Tratsch” (German for chit-chat) version of a real tagine. Again, it works wonderfully/wunderbar!

Tritsch-Tratsch Tagine

Print Recipe
Serves: 4 Cooking Time: 30 mins

Ingredients

  • 1 onion
  • 2 cloves garlic
  • ½ teaspoon chili flakes
  • 1 carrot
  • 1 courgette
  • 1 yellow pepper
  • 1 sweet potato
  • 1 stem of apio (celery)
  • 1/2 fennel bulb
  • 8 beetroot stems chopped in small bites
  • few cauliflower florets
  • a handful of mushrooms
  • 1 teaspoon cumin
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ½ teaspoon (smoked) paprika
  • ½ teaspoon ground black pepper
  • 1 tin of chopped tomato
  • 400 ml veg stock/water
  • 1 tin of lentils/chickpea
  • 3 tablespoon raisins
  • 2 teaspoon salt
  • 2 tablespoon tamari
  • 1 tablespoon maple syrup

Instructions

1

Peel and finely chop the onion and garlic

2

Finely slice the vegetables: carrot, the yellow pepper, the courgette, the sweet potato. You can skip/swap any of the veg depending what you have in your fridge

3

Drain and rinse the tin of lentils/chickpeas

4

Put a wide bottom pot on a high heat and add 1 tablespoon of olive oil

5

Once hot add the onion, carrot and chilli flakes and cook for 2-3 minutes stirring regularly

6

Add the yellow pepper, the sweet potato, the courgette, the fennel , the mushroom and the cauliflower along with 1 teaspoon of salt, add half of the veg stock/water and give it a good stir, put the heat down to medium and cover with a lid and leave to cook for

7

10 minutes stirring occasionally

8

Add your spices: ground cumin, cumin seeds, ground coriander, black pepper, paprika and the cinnamon along with the tin of chopped tomatoes, the tamari, maple syrup, the rest of the veg stock/water, the lentils/chickpeas and the raisins and mix it all well. Put the lid on and cook for a further 10 minutes

9

Serve with wholegrain rice/bulgur/pita bread

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