3/4 c. chickpeas, soaked overnight then drained
3 T. olive oil
4 small carrots, sliced
2 onions, chopped
3 garlic cloves, chopped
1 green pepper, sliced
2 zucchini/summer squash - thickly sliced
1 t. ground coriander
1 t. ground cumin
3 tomatoes, chopped
2 1/2 c. broth
salt and pepper
juice of 1 lemon
2 T. chopped fresh parsley
chopped green onions to garnish
1/2 c. raisins - optional, but more authentic
Cook the chickpeas in plenty of boiling water until tender.
Meanwhile, heat the oil in a pan, add the carrot and fry until browned. Remove and reserve. Add the onion and garlic to the pan and cook gently until soft and golden. Add the pepper and zucchini and cook until softened. Stir in the spices and cook until fragrant, then add the tomatoes, carrots, broth and seasoning. Bring to boil.
Drain the chickpeas, add to the vegetable mixture, cover and simmer for about 30 minutes, or until all vegetables are tender. Stir in the raisins, if using, and lemon juice. Sprinkle parsley and green onions over dish.
Ed. note: A tajine or tagine is a historically Berber dish from North Africa
that is named after the type of earthenware pot in which it is cooked.
Recipe from: North African Cooking, by Hilaire Walden