Moroccan vegetarian tagine

Ras el Hanout spice mix

Ras el Hanout spice mix

INGREDIENTS:
1 large onion
1 large red pepper
1 large green pepper
1 courgette
1 aubergine
2 cloves garlic
1/2 litre vegetable stock
1 can chopped tomatoes
400g cooked chick peas
couscous
12 dried figs or prunes
olive oil
salt and pepper

SPICE MIXTURE:
1 teaspoon ground ginger
1/2 teaspoon cardamon seeds
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves
Grind and combine the spices.

METHOD:
Heat some olive oil in a casserole and gently fry the onion until soft. Add the remaining vegetables and fry for another couple of minutes. When the vegetables are cooked, stir in the spices and the garlic and heat through. Pour in the stock, tinned tomatoes and chickpeas and season with salt and pepper. Bring to the boil and then turn down the heat, cover and simmer.

Put the cous cous into a bowl, season with salt and pepper and pour over a glug of oliv eoil. Pour over boiling water over the couscous to about 1cm above the level of the cous cous and cover with a plate. Leave for about 5-10 minutes for the cous cous to absorb all the water.

Chicken Tagine & Cous Cous

Ras el Hanout spice mix

Ras el Hanout spice mix

INGREDIENTS:
1 onion, chopped
1 gren pepper, chopped
1 red pepper, chopped
1 courgette, sliced
1 aubergine, chopped
1 can tomatoes
1 chicken stock cube
1/2 chicken, cut into smaller pieces
2 400g jars chick peas
12 dried prunes
Ras el Hanout spice mix (see below)

For the RAS EL HANOUT spice mix:
1 teaspoon ground ginger
1/2 teaspoon cardamon seeds
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves
Grind and combine the spices.

METHOD:
Fry onion in a frying pan for several minutes until soft. Add the pepper and continue frying on a medium heat. Turn up the heat, add the chicken pieces and continue frying for a further 5 minutes before stirring in the spice mix. Transfer to a pressure cooker together with the aubergine, courgette, tin of tomatoes, prunes, chicken stock and two cans water and mix well. Add the chick peas and season with salt. Cook in the pressure cooker for 20 minutes.
Serve with cous cous.