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 RecipeIngredients
- 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
Peel and finely chop the onion and garlic
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
Drain and rinse the tin of lentils/chickpeas
Put a wide bottom pot on a high heat and add 1 tablespoon of olive oil
Once hot add the onion, carrot and chilli flakes and cook for 2-3 minutes stirring regularly
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
10 minutes stirring occasionally
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
Serve with wholegrain rice/bulgur/pita bread
