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Full Online Book HomeLearning KitchenAfrican - Vegetable - African Mixed Vegetables Tajine
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African - Vegetable -  African Mixed Vegetables Tajine Post by :anosek Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2992

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African - Vegetable - African Mixed Vegetables Tajine

This chunky vegetable North African stew is great served with rice or couscous. It comes from the "Flavors of Africa" cookbook by DeWitt, et al. (Prima, $16). It sounds weird, but raisins are common in stews like these. If you're skeptical, eliminate them. You'll still have a wonderful stew.

1 cup dry chickpeas (garbanzo beans)
2 tablespoons olive oil
2 cups chopped onion
2 cloves garlic, minced
1 cup sliced carrots
2 fresh green chilies, like jalapenos, seeds and stems removed, sliced
1 cup sliced zucchini
2 cups chopped tomatoes
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon (freshly ground) black pepper
2 1/2 cups vegetable stock or chicken stock
1/2 cup raisins
Juice of 1 lemon
1/4 cup chopped green onions, white part only
2 tablespoons chopped fresh cilantro

Soak chickpeas in water overnight in the refrigerator.

Drain and rinse the chickpeas. Put them in a large, heavy casserole covered with cold water. Bring to a boil and cook chickpeas until tender, about 1 hour. The cooking time depends on the age of the chickpeas. Drain chickpeas, chop them coarsely and set aside.

Heat the oil in a large, heavy skillet and sauté the onion, garlic, carrots, chilies and zucchini for 3 minutes. Add the tomatoes, cumin, salt and pepper and simmer for 2 minutes.

Add the stock and raisins, and bring the mixture to a boil. Add the chopped chickpeas to the boiling mixture, reduce the heat to a simmer, cover and simmer for 25 minutes.

Stir in the lemon juice, scallions and cilantro, and serve.

Serves 4 to 6.

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