I don't know about you guys, but between the killing cucumbers (ok, i know they're actually not the problem), the cellphone that gives us cancer, the world news in general and the grey, cold weather, i could really use something to chear me up.
Today is a holiday where i live, which means, i can stay home all day and take time to cook. So let's switch the TV to the Tennis, get my apron on and let's bring some sun into my kitchen with a Tajine. I've bought a book last week on the subject, so it's the perfect occasion to try one recipe out.
I like making Tajine, it's a slow cooking process, but really rewarding in the end. I don't actually own a tajine, the one you see on the picture has been borrowed from my lovely sister, just for esthetic and serving purpose. I cooked mine in a big Casserole, which is easier when it comes to stiring.
Vegetarian Chickpeas Tajine (based on "Tajine" les tout-petits de Marabout)
500gr of Chickpeas
2 Sweet Potatoes (about 300gr)
300gr of Celery Root
30gr of Fresh Ginger
2 Tablespoons of Almond Powder
2 Tablespoons of Olive Oil
2 Teaspoons of Sweet Paprika
2 Teaspoons of Ground Coriander
1 Teaspoon of Turmeric (Curcuma)
3 glasses of Water
Cut the onions into cubes, put them into the casserole with the olive oil and the spices (paprika, coriander and turmeric), and heat it gently to get the onions translucent.
Peel the celery root and the sweet potatoes, cut both into same sized cubes. For the chickpeas, if you use canned one, they are ready to go after a wash under fresh water. If you used dried one, you'd need to make them soak into water over night, before using them in the recipe. Peel the fresh ginger and mince it or chop it finely.
When the onion are translucent, add the chickpeas, the celery and the sweet potatoes. Stir well the vegetables, so they are covered with the spices. Add salt and pepper to taste. Then add the ginger and 3 glasses of water (about 75cl). Let it bubble softly, lid on, for about 35 minutes, depending on the size of your vegetables. Check it every now and than to stir.
In the meantime, peel your mangos and cut them into fine slices. After those 35 minutes, add the 2 tablespoons of almond powder and the mango slices, stir gently and let it cook on a gentle flame, for about 10 minutes, lid off this time.
It's ready to serve, if you have some, you can put some fresh coriander leafs on it.
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