How do I cook with a tagine and where can I get recipes from?
Moroccan Tagine [4 serv] 2 teaspoons vegetable oil 2 cups onions, chopped 2 large garlic cloves, crushed 1 cup carrots, sliced crosswise 1/8 inch thick 1 large green bell pepper, cut into 1/4 inch strips 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 cup water 1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups) 1/2 cup raisins 1 (1 lb) can chickpeas, rinsed and drained (or 2 cups of cooked chick peas) In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally. Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally. Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender. Stir mixture occasionally while cooking. Serve this stew over couscous, rice or cooked grains.
