Chickpea and bell pepper tagine
A comforting and flavourful dish. This tagine is infused with ras-el-hanout, a Moroccan spice blend commonly used in couscous. The vegetables are first sautéed and then slowly simmered. In this version, we roast halved bell peppers and use them as a serving vessel for the tagine. It is accompanied by whole wheat couscous infused with cumin seeds. A true celebration of Mediterranean and Oriental flavors!
Ingredients (for two to three generous servings)
- 2 sweet red bell peppers
- 2 yellow or green bell peppers
- 1 onion
- 2 carrots
- 1/2 turnip or parsnip
- 1 celery stalk
- 7-8 mushrooms
- 2 dates
- 100 ml crushed tomatoes
- 1 tablespoon ras-el-hanout
- 1 teaspoon ground cumin
- Salt
- Ground chili (optional)
- Chopped cilantro
- Mint leaves
- 200 g cooked chickpeas
For the couscous
- 150 g couscous
- 1 teaspoon cumin seeds
- 1 pinch of salt
- 1 tablespoon olive oil
- Chopped cilantro or parsley
Instructions
- Cut the vegetables into medium-sized cubes and sauté them in a little olive oil. Set aside one red and one yellow or green bell pepper, cut them in half, and roast them in the oven at 220°C (430°F) for 30 minutes.
- Add the spices to the sautéed vegetables, stir, then add the crushed tomatoes, halved dates, and a large glass of water. Let everything simmer over low heat. When the carrots start to soften, add the chickpeas and cook for another 10 minutes.
- Prepare the couscous: Mix the semolina with the cumin seeds, salt, and olive oil. Add the same volume of boiling water, cover, and let it absorb for about 10 minutes. Fluff the couscous with a fork to separate the grains. Add the chopped parsley or cilantro and mix.
- Spoon some tagine into the roasted bell pepper halves and serve them on a base of couscous.
Garnish with a few mint leaves.