Tagine Chie Sonia
- • 2 red onions, quartered
- . 2 garlic cloves whole
- • 2 carrots, sliced
- • 1 red pepper, sliced
- . 1 orange pepper. sliced
- • 2 serrano chilies, diced
- • 2 teaspoons coriander
- • 2 teaspoons cinnamon
- • 2 teaspoons turmeric
- • 3 oz olive oil
- • 20 cherry tomatoes
- • 2 courgettes, in chunks
- • 1 tablespoon tomato puree
- • 1 can chickpeas rinsed
- • 1 cup couscous
Directions:
1. Heat oven at 350°F.
2. Set aside tomatoes and courgettes.
3. Mix chilies and spices in a bowl add all the fresh vegetables.
4. Heat oil in roasting pan in the oven.
5. Place coated seasoned vegetables into roasting pan and cook 20 minutes.
6. Score tomato and add these and courgettes to the pan Cook for a further 15 minutes.
7. Remove vegetables from pan and place on serving dish reserving juices.
8. Boil and add the tomato paste stirring well, add 1c water, simmer till sauce thickens.
9. Add chickpeas and mix with couscous. Pour over enough boiling water to just cover and stand for 3 minutes.
Serve with the tagine and cover in sauce.
Bel Hanna Wel Sheffa!