Name: Moroccan-Style Fennel & Chickpea Tagine Recipe
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 Tbsp Coconut Oil; 4 Small White Onions; 3 Garlic Cloves; 3 Tsp Cinnamon Powder; 2 Tsp Cumin Powder; 1 Tsp Coriander Powder; 1 Tsp Ginger Powder; 1 Tsp Fennel Seeds; 1 1/2 Tsp Paprika Powder; 1/2 Tsp Caraway Seeds; 1/2 Tsp Cayenne Pepper; 1 Cup of Water; 2 Fennel Bulbs; 4 Medium Carrots; 1 Small Sweet Potato; 1 Courgette; 2 Celery Sticks; 1/2 Tsp Pink Himalayan Salt; 2 Cans Chopped Tomatoes; 5 Cans Cooked Chickpeas; 1 Tbsp Maple Syrup; Handful Dried Apricots; Handful Chopped Dates; 1 Tbsp Lemon Juice; Zest of 1 Lemon; Salt & Pepper to taste.

This traditional Moroccan-Style Tagine with a vegan twist is like a warming caramelised stew. Fennel is one of the most potent tastes of this dish, complimented by the many other textures & flavours of cous cous, vegetables and spices. The addition of Chickpeas to this meal makes it smooth and delicious, a really cleansing taste sensation with a powerful after-kick. It is a low fat, oil free meal. Can be enjoyed hot or cold.

Part of our Global Kitchen Series, see it here

Equipment

Large Heavy Bottomed Pan with Lid
Wooden Spoon
Chopping Board
Chopping Knife
Small Bowl
Tagine Serving Pot

Ingredients

1 Tbsp Coconut Oil
4 Small White Onions
3 Garlic Cloves
3 Tsp Cinnamon Powder
2 Tsp Cumin Powder
1 Tsp Coriander Powder
1 Tsp Ginger Powder
1 Tsp Fennel Seeds
1 1/2 Tsp Paprika Powder
1/2 Tsp Caraway Seeds
1/2 Tsp Cayenne Pepper
1 Cup of Water
2 Fennel Bulbs
4 Medium Carrots
1 Small Sweet Potato
1 Courgette
2 Celery Sticks
1/2 Tsp Pink Himalayan Salt
2 Cans Chopped Tomatoes
5 Cans Cooked Chickpeas
1 Tbsp Maple Syrup
Handful Dried Apricots
Handful Chopped Dates
1 Tbsp Lemon Juice
Zest of 1 Lemon
Salt & Pepper to taste.

Method

First, finely chop the onions, celery and cloves on a chopping board.
Next, roughly chop the fennel bulbs, carrots, sweet potato and courgette.
In a large heavy bottomed pan with lid heat the coconut oil and fry the onions on a LOW HEAT with the salt for 5-8 mins until soft.
Add the garlic and celery, fry for an additional 5 mins until these have softened too.
Whilst these are gently frying mix all spice powders, fennel & caraway seeds and cayenne pepper together in a small bowl.
Add the spice mix to the pan and stir with wooden spoon for a few minutes.
Then, add the fennel, carrots, potatos and cup of water to the mixture. Leave to cook/steam on a LOW HEAT with the LID ON for up to 10 minutes until the veg is softened.
Next, drain the chickpeas in a sieve. Add these to the tagine mixture along with the canned tomatoes, courgette and maple syrup.
Mix gently and shallow, try not to scrape the bottom of the pan. This will disturb the onion layer underneath.
All the vegetables should be just ubmerged under the sauce at this point.
Leave to simmer and cook for up to 40 minutes, keeping the LID ON. Stir very occassionally, if you can't help yourself.
After the 40 minutes, if the mixture still looks very wet simmer for another 10 minutes with the lid off to reduce the liquid a little.
Once cooked serving on a bed or cous cous or quinoa. Tranfer to a tagine pot.
Serve and enjoy!

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Faye

Faye worked as one of our Indigo Herb's Kitchen Production Team Members. Faye is always busy with creative projects be it painting murals, designing patterns for print, or playing around with food for our Indigo recipe collection. She is also a yoga enthusiast and a swimming instructor.