Moroccan inspired dish has been adapted to include sprouted chick peas and homemade broth, which significantly improves the nutritional content.
As a gluten-free alternative, serve with cooked sprouted quinoa. For information about sprouting see how to sprout
500g of pre-cooked sprouted chick peas
1 sweet pepper
1 sweet potato
100g butternut squash
1 garlic bulb
1 inch cube of fresh ginger
1 cup chopped tomato
1 tablespoon of organic clarified butter
1 tsp cumin seed
1 tsp coriander seed
1 tsp black peppercorns
1 tsp paprika
200ml homemade bone broth or vegetable broth
1 cinnamon stick
1 bay leaf
5-7 dried de-stoned apricots or dates
1 tsp Himalayan or Celtic sea salt
¼ cup chopped coriander or flat-leaf parsley
- In a heavy bottom pan, lightly toast cumin, coriander, black peppercorns and cinnamon stick. When the aromatic flavours from these spices has been released, grind them using a mortar/pestle or in a coffee grinder. Store spice mixture in glass jar.
- Peel onion, garlic and ginger. Finely chop onion, garlic, and ginger by hand or in a in a food processor
- Melt clarified butter in a suitable cooking pan and add the chopped onion, garlic and ginger mixture. Gently cook, until soft and translucent. If necessary add a little water to stop the mixture from sticking and burning.
- Add chopped tomato, bay leaf, paprika, salt and 1tsp of the ground spice mixture to the onion mixture and stir. This is the base of the tagine sauce.
- Cover pan and reduce heat to gently cook the tagine sauce for 5 minutes. Add some water if the sauce becomes too thick and sticks to the pan.
- Wash & chop the vegetables. Add either the bone or vegetable broth and dried apricots/dates to the sauce.
- Cover the pan & bring the sauce gently up to boiling and then lower heat and simmer until almost tender
- Add sprouted cooked chick peas
- Check seasonings and adjust if necessary
- When vegetables are cooked remove from heat and add chopped coriander/parsley
The vegetables mentioned are only a suggestion. Use any combination of your favourite vegetables. Serve the tagine with lemon wedges, quinoa and a side green salad