(it's actually a posh stew rather than a real tagine. Although I make it in a stockpot or deep wok it comes out really nice after a day in the slowcooker/crockpot on low)
1 sweet potato
1 tin of Chickpeas
3 cloves garlic
tbsp of oil (coconut, vegetable or olive)
1tbsp of Harissa Paste
1 tsp of cumin
1 tsp of ground coriander
Handful of fresh coriander
1 tbsp of agave or honey
90g of dried apricots
3 or 4 strands of saffron.
Put the saffron in a small amount of water. Chop up the tomatoes and the sweet potato. Put both on a baking tray drizzle with oil, season with salt and pepper and place under the grill. Chop onions and crush garlic, fry both in a tbsp of oil on the lowest heat for about fifteen minutes, about halfway through add the harissa paste, cumin and coriander powder. When the tomatoes are browned remove from the grill and take out the sweet potato, placing it aside for later. Blend the tomatoes. Once the onions and garlic are soft add chopped courgette, chickpeas, apricots, the blitzed tomatoes, agave and the saffron in the water. Cook it for at least half an hour but a couple of hours on as low as it can go are better. Right before serving season if necessary and add the fresh coriander.
Serve with couscous. I often add some cabbage as well.
I promise a chickpea recipe next Sunday to use up the chickpea water (aquafaba):
6 tbsps of water from a tin of chickpeas
8 oz sugar
8 tbsps of oil (vegetable or coconut)
1 tsp of vanilla extract
8 oz self-raising flour
2 tbsp cocoa
1tsp baking powder
3 tsp of vinegar (I used balsamic but any will do).
Coconut milk (or other vegan equivalent)
Makes about 18 cupcakes. Line a muffin tin with muffin cases.
Preheat oven to 160C fan. Add bannas and chickpea water to a blender or put in a bowl and use a stick blender. Whizz them up together. Add oil, sugar and vanilla extract to the bowl and whizz or mix together. Add flour, baking powder and bicarb. Pour the vinegar over the baking powder and bicarb so it fizzes then fold the mix and the flour in to the cake mix. If the mix seems too stiff add a little vegan milk.
Put 1 tbsp of the batter into each muffin case. Bake for about 15-20 minutes or until the cakes spring back when touched.
2 White Onions
1 Red Onion
4 cloves garlic
1 tin of cannelini beans
handful of broadbeans
2 tsp vegemite
2 dessert spoons of pea protein (optional)
enough vegetable stock to cover the above
squirt of BBQ sauce
Melt vegemite and soya spread (or other spread/butter alternative). Add onion, chilli and garlic and fry on a low heat for about fifteen minutes. Then add the carrots, beans, stock, pee protein (if using) and BBQ sauce. Cook on a medium heat for half an hour at least, stirring occasionally. It’s one of those dishes that can be left in a slowcooker or cooked slowly for hours. For Amanda and Gasbag I fried up two chicken breasts and for Banana-Bug and Sausage I fried up two Quorn fillets. I just had an extra portion of scrummy stew.
Tonight it was served with spring greens and boiled new potatoes. In the winter I may add dumplings and serve it with mash.
The Kimlin Family