Moroccan Tagine with Root Vegetables and Chickpeas
|Oregano Ground 350 g||1 tbsp|
|Coriander Seed, Ground 400 g||1.5 tbsp|
|Cinnamon, Ground 2.0 kg||1.5 tbsp|
|Cumin, Ground 425 g||1.5 tbsp|
|Club House Cardamom, Ground||1 tsp|
|Nutmeg, Ground 525 g||1.5 tbsp|
|Pepper, Black Ground 540 g||1 tbsp|
|Salt, to taste||1/2 tsp|
|Vegetable stock||3 cups|
|Olive oil||1 tbsp|
|Lemon juice||1/2 tsp|
|Vegetable Seasoning 625 g||1.5 tsp|
|Moroccan Tangine with Root Vegetables and Chickpeas|
|Onion, peeled and diced||1/2 cup|
|Carrots, peeled and diced||1/2 cup|
|Garlic cloves, peeled and chopped or pressed||2 each|
|Tomato paste||2 tbsp|
|Russet potato||1/2 cup|
|Sweet potato||1 cup|
|Chickpeas, soaked overnight||1 cup|
|Vegetable stock||1.5 cups|
|Green olives, pitted and chopped||1/2 each|
|Dried barberries||1/4 cup|
|Parsley, chopped||3 tbsp|
|Zest of one lemon and juice||1 each|
This recipe was created for Club House for Chefs By: Dan Geltner, Executive Chef of Le Kitchen and Le Catering in Montreal, QC.
For the Baharat Seasoning: Mix all ingredients in small bowl.
For the Couscous: Mix olive oil with dry couscous. Bring stock to a boil, pour stock over couscous and stir once. Cover and steep for 5 minutes. Uncover, fluff with a fork and add La Grille Vegetable Seasoning and lemon juice.
For the Moroccan Tangine with Root Vegetables and Chickpeas: Sauté onions and garlic. Add carrots, tomato paste, water and Baharat seasoning. Cook russet potato aside and roast sweet potato. Cook chickpeas aside. When all cooked, add to pot. Finish by adding olives, artichokes, barberries, herbs and lemon - off heat.
For Assembly: Put 1 cup of cooked couscous at the bottom of a bowl and top with tagine. Sprinkle with fresh herbs and serve.