Carrot, Potato & Chickpea Tagine

Ras el hanout is a blend of the best spices a spice seller has to offer. Made with 12 or more species in varying quantities, depending on t...

Ras el hanout is a blend of the best spices a spice seller has to offer. Made with 12 or more species in varying quantities, depending on the maker, it’s used to create an aromatic, vibrant, earthy flavour in tagines. Ras el hanout can be found already mixed in specialty stores, but if you can’t find it, just make your own, like I have in my Carrot, Potato & Chickpea Tagine.

Carrot, Potato & Chickpea Tagine

Serves: 4

Carrot, Potato & Chickpea Tagine ingredients

Ras el hanout ingredients

• 2 tsp ground nutmeg
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground ginger
• 2 tsp ground turmeric
• 2 tsp salt
• 2 tsp cinnamon
• 1 ½ tsp sugar
• 1 ½ tsp paprika
• 1 ½ tsp ground black pepper
• 1 tsp cayenne pepper
• 1 tsp cardamom powder
• 1 tsp ground allspice
• ½ tsp ground cloves

Tagine

• ½ tsp saffron threads
• 1 tbsp finely grated fresh ginger
• 1 tsp ground turmeric
• 150 mL warmwater
• 2 tbsp ras el hanout 
• 12 purple baby carrots
• 4 fist-size potatoes, cut into quarters
• 3 garlic cloves, chopped
• ½ bunch coriander leaves, roots & stalk, chopped
• 2 large truss tomatoes,
• 1 chopped, 1 sliced
• 1 red onion, peeled & halved
• 250mL vegan beef-style stock
• 100g green olives, unpitted
• Salt & pepper, to taste
• ½ bunch flat-leaf parsley, leaves picked & chopped
• 2 cups cooked wholemeal
• couscous or loaf of wholemeal sourdough bread

Carrot, Potato & Chickpea Tagine preparation

1. Tomake ras el hanout, mix together all spices. Set aside. Note: Recipe will make 8 tbsp of ras el hanout.
2. Soak saffron, ginger and turmeric in 150 ml warmwater and set aside.
3. Place tagine or flame-proof casserole pot over medium heat.
4. In large bowl, rub ras el hanout into carrot and potato to coat well. Add garlic, coriander leaves, roots and stalks, chopped tomato, onion and saffron/ ginger/turmeric water. Mix together.
5. Add vegetables and stock to tagine.
6. Cover and cook for 30mins. After 30 mins, open and add tomato slices, then place olives around edges of tajine, season with salt and pepper, sprinkle with parsley and coriander. Re-cover and cook for a further 5 mins.
7. Remove from heat and serve while still steaming with wholemeal couscous or crusty bread.