Drum roll please…
Congratulations Sue Doeden!
“Moroccan Chickpea and Sweet Potato Tagine” has been chosen by our 3 judges as the winner of our tagine contest. Sue is a food writer, columnist, recipe developer, food photographer, and culinary instructor from Bemidji. You can view other recipes she has created on her All About Food Blog. This is a favorite dish in her “Meatless Menu” cooking classes. Our judges described it as having a smooth, sweet, and tangy flavor with a spicy bite at the end.
2012 TAGINE CONTEST
For details on the 2012 Tagine Contest, please click here.
Moroccan Chickpea and Sweet Potato Tagine
2 tablespoons olive oil
2 medium onions, diced
2 carrots, chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons peeled, minced ginger root
4 cloves garlic, minced
1 1/2 pounds sweet potatoes, peeled and chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained, or 1 1/2 cups cooked
1 28-ounce can crushed tomatoes
4 cups vegetable broth
1/2 cup cilantro leaves, minced, for serving
1/4 cup dried apricots, sliced thin, for serving
1/4 cup golden raisins, for serving
8 ounces whole wheat Israeli couscous, uncooked
2 cups vegetable broth or water
Preheat your tagine over medium high heat. Add oil, onions and carrots. Cook, stirring occasionally, until vegetables are tender and golden, about eight minutes. Meanwhile, toast coriander and cumin in a small pan over medium heat, stirring until fragrant. Remove from heat. Transfer toasted seeds to coffee grinder and grind into a powder. Transfer ground cumin and coriander to a small bowl, then stir together with turmeric, salt and cayenne pepper. Add ginger and garlic to the onions, then stir in the spices and cook another three to five minutes to let the spices color the onions, stirring to prevent garlic from burning.
Add sweet potatoes, chickpeas, and tomatoes and stir to blend. Add 2 cups vegetable broth and
simmer about 20 minutes or until sweet potatoes are fork-tender. Check stew and add more vegetable broth as needed.
Meanwhile, in another pot, bring 2 cups vegetable broth to a boil. Stir in whole wheat Israeli couscous, cover and reduce heat. Simmer for 8 to 10 minutes, or until liquid is almost gone. Stir and serve immediately with tagine. Offer cilantro, dried apricots and raisins at the table for diners to stir into the tagine. Serves six as a main course.
Visit the recipes of our other 2 finalists.
Moroccan Chicken with Tomatoes, Saffron, & Honey served with Spicy Couscous
Tagine aux Pruneaux
