Chickpea-photo1.jpg

One of the first dishes I prepared in my “One New Med Recipe” series was a delicious Chicken Tagine.  The spices and seasonings of Moroccan tagines are so tantalizing and incredibly fragrant that I knew they’d be a perfect match for vegetarian cooking too.  While at the Gourmand World Cookbook Awards recently, I met one of the winners -  Resa Lent, chef and owner of The Desert Rose Café, a restaurant in Elora, Ontario.  After many years of running the restaurant, Resa is now focusing on how to convey her enthusiasm for vegetarian cooking to a wider audience.  When I saw this recipe for Chickpea Tagine (looks like we wrote Chicken Tagine, doesn’t it?), I knew I had to try it.  Published in her Gourmand World Cookbook Award-winning book, The Desert Rose Cafe Cookbook, this recipe for Chicken Tagine is fast and simple, but still captures the flavors of North Africa.   -Sara    Ingredients ¼ cup olive oil 1 large onion, chopped 2-4 clove garlic, minced 2 stalks celery, ¼ inch dice 1 large carrot, diced 2 28-ounce cans chickpeas, drained 1 15-ounce can chopped tomatoes 1 teaspoon ground cumin 1½ cups vegetable stock or water juice of ½ lemon 3 teaspoons cilantro, chopped   Preparation 1. Heat the oil in a casserole or high-sided frying pan and sauté onion and garlic until golden (about 5-8 minutes). Then add carrot and celery and sauté for a few minutes more.   2. Add the chickpeas, tomatoes, cumin and stock or water. Bring to a gentle boil and simmer for ½ hour.   3. Serve with rice or rice pilaf, garnished with the chopped cilantro. Serves 4-6 Recipe adapted from Resa Lent, The Desert Rose Cafe Cookbook.

Add new comment