{"id":2634,"date":"2011-10-31T12:43:34","date_gmt":"2011-10-31T19:43:34","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=2634"},"modified":"2011-10-31T12:43:34","modified_gmt":"2011-10-31T19:43:34","slug":"meatless-monday-moroccan-chickpea-tagine-from-cornucopia","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/","title":{"rendered":"Meatless Monday: Moroccan Chickpea Tagine from Cornucopia"},"content":{"rendered":"
<\/div>

\"\"<\/p>\n

Today we have a wonderful recipe from Cornucopia<\/a> in Dublin, Ireland. Now that colder weather is upon us this\u00a0Moroccan Chickpea Tagine is just the thing to warm you up and keep you satisfied!<\/em>\u00a0<\/em><\/p>\n

This is a classic North-African spiced casserole with slow-cooked vegetables and\u00a0dried fruit, served up on a bed of aromatic bulgur wheat. Tagines are traditionally\u00a0served with couscous, but in Cornucopia we often use bulgur wheat, as it is a whole\u00a0grain and therefore contains more nutrition, as well as adding a nice nutty texture.<\/p>\n

Chickpeas replace the traditional meat ingredient. From the moment you start cooking,\u00a0the seven spices that go into this dish give off aromas so suggestive you may find\u00a0yourself momentarily transported to a night market in Marrakech or to a sumptuously\u00a0described scene from Paulo Coelho\u2019s The Alchemist<\/em>.<\/p>\n

The word tagine<\/em>\u00a0refers to the special earthenware pot in which this dish is cooked,\u00a0a wide-based, glazed pot with a tall conical lid, which ensures that the sauce does\u00a0not lose too much moisture. The tagine is traditionally brought to the centre of the\u00a0table with the lid removed, scattered with fresh herbs. As few of us have a traditional\u00a0Moroccan earthenware pot at our disposal, a successful means of recreating this\u00a0cooking method is to use a good-quality cast-iron pot with a heavy lid, which will allow\u00a0you to cook the tagine really slowly, at a gentle simmer, without it drying out or sticking\u00a0to the base of the pot.<\/p>\n

This tagine is quite amenable to accommodating whatever fruit and vegetables you\u00a0have in your kitchen. For example, try supplementing the dried apricots with prunes,\u00a0dates or sultanas. Equally, try broccoli instead of courgette, butternut squash or baby\u00a0potato instead of sweet potato, any color pepper you can find rather than sticking to\u00a0red pepper \u2014 as long as the balance of spices is about right, the results will be similarly\u00a0delicious. On the subject of spices, there is one ingredient in this recipe that may prove\u00a0a little difficult to source, that is sumac \u2014 a tangy, slightly citrusy, red-colored spice.<\/p>\n

If you can\u2019t find it in your nearest Middle-Eastern or Asian food store, don\u2019t despair;\u00a0proceed without it, as both the dried apricots and orange zest in the bulgur bring\u00a0tanginess to the dish too.\u00a0The recipe for bulgur wheat to accompany the Moroccan tagine is remarkably tasty\u00a0and definitely worth the extra effort. The zest of the orange marries wonderfully with\u00a0the tang of the apricot in the casserole. And the toasted almonds add a pleasing crunch\u00a0\u2014 an unexpected surprise.<\/p>\n

\"\"Moroccan Chickpea Tagine\u00a0with Orange-scented Bulgur<\/strong><\/p>\n

2x 400g tins of plum tomatoes
\n1 onion
\n1 carrot
\n2 courgettes
\n2 medium sweet potatoes
\n1 yellow pepper
\n150g green beans
\n25g (small bunch) <\/em>fresh mint
\n8-10 dried apricots
\n2 tbsp ground cumin
\n1 tbsp ground coriander
\n1\/2 tsp cayenne pepper
\n1 tsp sumac (available in Middle\u00a0<\/em>Eastern food stores)
\n<\/em>5 crushed cardamom pods
\n2 sticks cinnamon
\n1 heaped tsp turmeric
\n1x 400g tin of chickpeas\u00a0(standard tin) \u2014 or 100g dry\u00a0<\/em>chickpeas soaked overnight\u00a0<\/em>& cooked
\n<\/em>25g (small bunch) <\/em>fresh parsley
\nUnrefined sunflower oil
\nSalt and pepper<\/p>\n

For the bulgur:
\n<\/strong>400g (dry weight) <\/em>bulgur wheat
\n400ml boiling water
\n1 tbsp extra-virgin olive oil
\nZest of 2 oranges
\n100g flaked almonds
\nSalt and pepper\u00a0<\/em><\/p>\n

If you are cooking bulgur wheat to accompany\u00a0the tagine, preheat your oven to a medium\u00a0temperature and toast the flaked almonds until\u00a0golden brown. Turn off the oven and set the\u00a0almonds aside.<\/p>\n

Now prepare the vegetables.\u00a0Place the\u00a0tinned tomatoes in a bowl and\u00a0blend until smooth with a stick blender. Dice\u00a0the onion and chop the carrot quite small. Chop\u00a0the courgette into half moons about \u00b21\/2cm thick.\u00a0Halve the green beans. Chop the sweet potato\u00a0into medium-size chunks and the yellow pepper\u00a0into medium squares. Quarter the dried apricots\u00a0and chop the fresh mint finely. Keep all the\u00a0vegetables separate.<\/p>\n

Measure the seven spices into a bowl. To crush\u00a0the cardamom pods, push down on them with the\u00a0flat side of a chef\u2019s knife, or roll over them with a\u00a0rolling pin. Coat the bottom of a large saucepan\u00a0generously with sunflower oil and place over a\u00a0medium heat. Add the spices and cook for five\u00a0minutes, stirring very frequently to ensure they\u00a0don\u2019t stick or burn. Next add the chopped onion\u00a0and carrot and saut\u00e9 for another five minutes,\u00a0stirring occasionally. Finally add the chopped tomatoes and about\u00a0300ml of cold water and bring to a gentle boil.\u00a0Turn down to a low heat, cover with a lid and\u00a0simmer for 15 minutes, until the carrots start to\u00a0soften.<\/p>\n

While the tomato mix is simmering, bring a small\u00a0pot of salted water to the boil. Blanch both the\u00a0green beans (2 minutes) and the courgettes (about 1-2 minutes), ensuring that both retain a pleasant\u00a0bite, as they will cook further in the heat of the\u00a0stew. Refresh in cold water immediately after\u00a0blanching, drain and set aside.\u00a0When the tomato mix has simmered for 15\u00a0minutes, add in the yellow pepper, sweet potato\u00a0and chopped apricots. Leave the pot on a low\u00a0heat, still lidded, for a further 15-20 minutes.<\/p>\n

Meanwhile, prepare the bulgur wheat. Place\u00a0it in a suitable container and add a pinch of salt\u00a0and pepper and a tablespoon of olive oil. Stir to\u00a0distribute evenly, and then pour 400ml of boiling\u00a0water over it. Cover and set aside, fluffing with a\u00a0fork occasionally. When the bulgur is soft (10-15\u00a0minutes), stir in the zest of two oranges and the\u00a0toasted almonds. Check the seasoning.<\/p>\n

When all the vegetables in the tagine are almost\u00a0soft, add in the chickpeas (if using tinned, drain\u00a0and rinse them first), the blanched courgettes\u00a0and green beans and the chopped mint. Season\u00a0to taste and return to a simmer. Serve the tagine\u00a0on bulgur wheat or brown rice scattered with a\u00a0little chopped parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"

Today we have a wonderful recipe from Cornucopia in Dublin, Ireland. Now that colder weather is upon us this\u00a0Moroccan Chickpea Tagine is just the thing to warm you up and keep you satisfied!\u00a0 This is a classic North-African spiced casserole with slow-cooked vegetables and\u00a0dried fruit, served up on a bed of aromatic bulgur wheat. Tagines are traditionally\u00a0served with couscous, but in Cornucopia we often use bulgur wheat, as it is a whole\u00a0grain and therefore contains more nutrition, as well as adding a nice nutty texture. Chickpeas replace the traditional meat ingredient. From the moment you start cooking,\u00a0the seven spices that go into this dish give off aromas so suggestive you may find\u00a0yourself momentarily transported to a night market in Marrakech or to a sumptuously\u00a0described scene from Paulo Coelho\u2019s The Alchemist. The word tagine\u00a0refers to the special earthenware pot in which this dish is cooked,\u00a0a wide-based, glazed pot with a tall conical lid, which ensures that the sauce does\u00a0not lose too much moisture. The tagine is traditionally brought to the centre of the\u00a0table with the lid removed, scattered with fresh herbs. As few of us have a traditional\u00a0Moroccan earthenware pot at our disposal, a successful means of recreating this\u00a0cooking method is […]<\/p>\n","protected":false},"author":10934,"featured_media":2568,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,489,433],"tags":[531,549,550,551],"class_list":["post-2634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-meatless-monday","category-restaurants","tag-cornucopia","tag-meatless-monday-2","tag-moroccan","tag-tagine"],"yoast_head":"\nMeatless Monday: Moroccan Chickpea Tagine from Cornucopia - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meatless Monday: Moroccan Chickpea Tagine from Cornucopia - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Today we have a wonderful recipe from Cornucopia in Dublin, Ireland. Now that colder weather is upon us this\u00a0Moroccan Chickpea Tagine is just the thing to warm you up and keep you satisfied!\u00a0 This is a classic North-African spiced casserole with slow-cooked vegetables and\u00a0dried fruit, served up on a bed of aromatic bulgur wheat. Tagines are traditionally\u00a0served with couscous, but in Cornucopia we often use bulgur wheat, as it is a whole\u00a0grain and therefore contains more nutrition, as well as adding a nice nutty texture. Chickpeas replace the traditional meat ingredient. From the moment you start cooking,\u00a0the seven spices that go into this dish give off aromas so suggestive you may find\u00a0yourself momentarily transported to a night market in Marrakech or to a sumptuously\u00a0described scene from Paulo Coelho\u2019s The Alchemist. The word tagine\u00a0refers to the special earthenware pot in which this dish is cooked,\u00a0a wide-based, glazed pot with a tall conical lid, which ensures that the sauce does\u00a0not lose too much moisture. The tagine is traditionally brought to the centre of the\u00a0table with the lid removed, scattered with fresh herbs. As few of us have a traditional\u00a0Moroccan earthenware pot at our disposal, a successful means of recreating this\u00a0cooking method is […]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/\" \/>\n<meta property=\"og:site_name\" content=\"HappyCow\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HappyCow\" \/>\n<meta property=\"article:published_time\" content=\"2011-10-31T19:43:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner11.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"180\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"eatyourveggies\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@happycow\" \/>\n<meta name=\"twitter:site\" content=\"@happycow\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"eatyourveggies\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/\"},\"author\":{\"name\":\"eatyourveggies\",\"@id\":\"https:\/\/www.happycow.net\/blog\/#\/schema\/person\/b0881c4bf31c36823510fdcd2eb92e6f\"},\"headline\":\"Meatless Monday: Moroccan Chickpea Tagine from Cornucopia\",\"datePublished\":\"2011-10-31T19:43:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/\"},\"wordCount\":983,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner11.jpg\",\"keywords\":[\"Cornucopia\",\"meatless monday\",\"moroccan\",\"tagine\"],\"articleSection\":[\"Cooking\",\"Meatless Monday\",\"Restaurants\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/\",\"url\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/\",\"name\":\"Meatless Monday: Moroccan Chickpea Tagine from Cornucopia - 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Now that colder weather is upon us this\u00a0Moroccan Chickpea Tagine is just the thing to warm you up and keep you satisfied!\u00a0 This is a classic North-African spiced casserole with slow-cooked vegetables and\u00a0dried fruit, served up on a bed of aromatic bulgur wheat. Tagines are traditionally\u00a0served with couscous, but in Cornucopia we often use bulgur wheat, as it is a whole\u00a0grain and therefore contains more nutrition, as well as adding a nice nutty texture. Chickpeas replace the traditional meat ingredient. From the moment you start cooking,\u00a0the seven spices that go into this dish give off aromas so suggestive you may find\u00a0yourself momentarily transported to a night market in Marrakech or to a sumptuously\u00a0described scene from Paulo Coelho\u2019s The Alchemist. The word tagine\u00a0refers to the special earthenware pot in which this dish is cooked,\u00a0a wide-based, glazed pot with a tall conical lid, which ensures that the sauce does\u00a0not lose too much moisture. The tagine is traditionally brought to the centre of the\u00a0table with the lid removed, scattered with fresh herbs. As few of us have a traditional\u00a0Moroccan earthenware pot at our disposal, a successful means of recreating this\u00a0cooking method is […]","og_url":"http:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/","og_site_name":"HappyCow","article_publisher":"https:\/\/www.facebook.com\/HappyCow","article_published_time":"2011-10-31T19:43:34+00:00","og_image":[{"width":600,"height":180,"url":"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner11.jpg","type":"image\/jpeg"}],"author":"eatyourveggies","twitter_card":"summary_large_image","twitter_creator":"@happycow","twitter_site":"@happycow","twitter_misc":{"Written by":"eatyourveggies","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/#article","isPartOf":{"@id":"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/"},"author":{"name":"eatyourveggies","@id":"https:\/\/www.happycow.net\/blog\/#\/schema\/person\/b0881c4bf31c36823510fdcd2eb92e6f"},"headline":"Meatless Monday: Moroccan Chickpea Tagine from Cornucopia","datePublished":"2011-10-31T19:43:34+00:00","mainEntityOfPage":{"@id":"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/"},"wordCount":983,"commentCount":1,"publisher":{"@id":"https:\/\/www.happycow.net\/blog\/#organization"},"image":{"@id":"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/#primaryimage"},"thumbnailUrl":"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner11.jpg","keywords":["Cornucopia","meatless monday","moroccan","tagine"],"articleSection":["Cooking","Meatless Monday","Restaurants"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/","url":"https:\/\/www.happycow.net\/blog\/meatless-monday-moroccan-chickpea-tagine-from-cornucopia\/","name":"Meatless Monday: Moroccan Chickpea Tagine from Cornucopia - 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