Vegetable Chickpea Tangine
1 tbsp olive oil
1 onion sliced
1 tsp freshly crushed garlic
2 tsp freshly grated ginger
4 tsp Moroccan seasoning (store bought or *home-made (see below))
1 cinnamon quill
1 – 2 cups vegetable stock
400g can diced tomatoes
400g pumpkin, peeled and cut into 2 cm pieces
1 small eggplant, cut into 2 cm pieces
1 large zucchini, halved and sliced
1 half cauliflower, cut into chunks
400g can chickpeas, drained and rinsed
2 carrots cut into chunks
¼ cup fresh chopped parsley
Salt and fresh ground pepper to taste
Heat oil in large saucepan over medium heat. Add onion and cook for three minutes. Add garlic, ginger, Moroccan seasoning, and cinnamon quill and cook for one to two minutes or until aromatic.
Add the stock, tomatoes, and pumpkin. Bring to a boil and simmer covered for about five minutes.
Add eggplant and zucchini and cook for another 10 minutes. Add more stock if needed.
Add the chickpeas and stir through with parsley and salt and pepper to taste.
Cook couscous according to package directions and serve tangine over the couscous.
*Homemade Moroccan Seasoning:
Mix 5 teaspoons ground nutmeg, 5 teaspoons ground cumin, 5 teaspoons ground coriander, 2½ teaspoons ground allspice, 2½ teaspoons ground ginger, 1¼ teaspoons cayenne pepper, 1¼ teaspoons ground cinnamon. Store in an airtight container