Tagine "Ras el-Hanout" with chickpeas

tagine with chickpeas | GourmetGuerilla.de This is again very to my liking: vegetables in the pot, a spoon Add a spice and a can of tomatoes to the oven, cover it - and that's it. Lazy 60 minutes later: The Delicious Tagine is ready!

I admit, that sounds a little bit like a TV commercial for dessert soups. Isses but - of course, of course - not. Our Moroccan stew does not need a bit more effort than a dish with baguette flavor, but still comes with buttery vegetables, great colors and a stunning, special aroma on the table. Are you ready to leave the Convenience Taste Corridor? For the good taste is the spice mixture ras el-hanout , which can consist of up to 25 different spices and ingredients and from pretty much any vegetables automatically and without flavor enhancers a taste of oriental flavors. By the way, Ras el-Hanout means "head of the house" or "boss of the house". The complicated composition of the spice mixture was previously made exclusively by the head of each spice shop and was of course secret. Not infrequently dubious ingredients came into the mix at that time, such as the so-called "Spanish fly", a means of firing the love power.

Of course, one could also make it today, the delicious mixture. But in well-stocked food departments of large department stores, Turkish or even Indian stores you can easily buy a jar Ras el-Hanout for the European taste. And we just like it uncomplicated.

The rest of the tagine is also extremely simple: Anything that is found in the fridge and suitable for stewing vegetables can be put into the pot. Today we had carrots, sweet potatoes, zucchini, a little onion and chickpeas. The vegetables are cut into larger, bite-sized pieces and then stewed with the spice and a little liquid at a very low temperature. This makes the vegetables buttery, retains its great color and gets an intense taste of its own. If you use a heavy pot with a thick bottom, you

Today, by the way, I had a great kitchen aid: Spiderman really wanted to peel the carrots and sweet potatoes all by myself. And he did that really well. Mama pride Alert In the beginning, I was always queasy when Junior handled with knives and Sparschälern. But he has respect for the sharp blades and works very carefully. The only rule for him: Always away from the hand, never cut to the hand. Everything has gone well so far. We think it's great that he deals with food and especially with vegetables. But back to the recipe:

Tagine "Ras el-Hanout" with chickpeas

Here's how it works for 4 people:

1 kg of mixed vegetables of your choice (eg potatoes wash sweet potatoes, zucchini, eggplant, carrots, pumpkin, peppers), clean, peel if necessary and cut into large, just bite-size pieces.

The vegetables in a heavy pot season with 1 good EL Ras el-Hanout and salt and pepper and with 1 can of chopped tomatoes as well Pour 1 shot of water . Add the chopped stems of 1 bunch of parsley and 3 tablespoons of olive oil , stir and bring to a boil over medium heat.Lift the lid as seldom as possible. After 30 minutes Add 1 can of drained chickpeas .

At the end of the cooking time, check that the vegetables are soft, otherwise simmer. Finally, season with salt and pepper .

Tajine with GourmetGuerilla.com

Tip: Couscous, flatbread and even yellow ones are just as tasty or red lenses.

Tagine "Ras el-Hanout" with chickpeas