I’m sure by now you’re all aware of my love of all things spice related. And this new find is nothing new, but I must confess, I am absolutely in love in with a new blend of Ras el Hanout I’ve just discovered. This magic little Morrocan spice blend just transforms every day veggies into something exotic. It’s deep, spicy and floral notes just seem to sing. Everything from Paprika, Cumin, Chilli and Rose petals mix together in one phenomenal little tub. Trust me. This is a keeper.
Now I’ve used a little poetic license in calling it a Tagine, I haven’t cooked this dish in a traditional Tagine, (though I may need to try this) but the flavors and colors involved just remind me of exactly that, but don’t panic, your Dutch oven or a large saucepan will do just nicely for this convenient little cheat.
I can’t lie, tucking into bowls of this recipe just makes me smile. The colours along with the scent and spices just make me happy.
If you’re feeding a crowd (or just people who’s appetite matches my own).. I’d recommend a big side of cous cous or millet, scattered with spring onion parsley and pistachios and even a little splash of rose water if you’re feeling brave, they just seem to make an other wise plain side a little more exciting. Other wise heating up some beautiful Naan or flat breads to sit and dip and as you never comes in wrong either.
I hope you love this little dish as much as I do. It’s beautifully simple and soooo easy to make. The work is done for you with a good quality spice blend. I do love a good cheat like that..
2 Large Sweet Poatoes
2 Red Peppers (or whatever Pepper colour you like)
1Tsp Oil (I used avocado)
3 Cups Water.
1 Tin Chickpeas.
3 Tbs Tomato Paste
2-3 Tsp Ras el Hanout ( depending on how rich or spicy you would like the dish. You can always start with 2 and increase to taste)
Peel and chop the sweet potatoes, I like to make this dish a little chunky, so use about a 2cm dice. I do the same with the peppers. Heat a dutch oven or a larger saucepan and add a splash of oil. Add your veggies and give them a minute or two just to soften and add a little colour to the pepper.
Then carefully add the water, bring to a simmer and stir in tomato paste and Ras el Hanout and a pinch of salt. Give everything a mix.
Rinse and drain the chickpeas and pop them into the pan too. Leave this to gently simmer away for 20-30 minutes, until veggies are soft and the liquid has reduced and thickened slightly. Keep an eye on it to make sure nothing sticks.
In the mean time if you’re serving with cous cous or millet I’d suggest you prep that as well.
Once veggies are soft you’re ready to serve, top with fresh parsley for a last like splash of colour and freshness.
Hope you enjoy ❤