Photo Credit: Ghillie Basan
Carrot and Potato Tagine with Peas
This is a classic peasant or ‘poor man’s’ tagine, which can be easily adapted to suit the season or the budget by substituting the peas with beans, chickpeas or chopped turnip or cabbage.
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- 1 tablespoon butter or ghee
- 2 onions, halved and sliced with the grain
- 4 garlic cloves, chopped
- a thumb-sized piece of fresh ginger, peeled and chopped
- 1 red chillies/chiles, deseeded and ﬁnely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons ground turmeric
- 8 small potatoes, peeled and left whole
- 3 carrots, peeled and cut into 3–4 chunks
- 2 1/2 cups vegetable stock
- 1 1/2 cups freshly shelled or frozen peas
- a small bunch of fresh ﬂat-leaf parsley, finely chopped
- a small bunch of fresh mint, finely chopped
- sea salt and freshly ground black pepper
- Heat the butter or ghee in the base of a tagine or in a heavy-based saucepan, stir in the onions, garlic, ginger, chillies/chiles and the cumin and coriander seeds and sauté for 2–3 minutes. Add the turmeric and the potatoes and carrots. Pour in the stock and bring it to the boil. Put the lid on the tagine, reduce the heat and cook gently for 15–20 minutes, until the potatoes and carrots are tender.
- Toss in the peas, add half the parsley and mint, and season with salt and pepper. Add a little extra water, if necessary, put the lid back on and cook gently for 5–6 minutes. Garnish with the rest of the parsley and mint before serving.
Excerpted from The Modern Tagine: Delicious Recipes for Moroccan One-Pot Meals by Ghillie Basan. Copyright © 2019. Published by Ryland Peters & Small.
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