I love Tajine and this one is a relatively simple one. Just a bit of sauteing at the start and the you just add everything in and simmer. I have included instructions for the slow cooker too. We had this with spiced chickpeas but it would also be great as a vegetable side alongside spiced roasted chicken or spiced roasted lamb or if you rubbed the extra chermoula on some chicken thighs or fish it would be great! We have eaten this with fish before and I have included the instructions below.
Millet is an ancient grain that looks very similar to cous cous. Make sure you buy hulled millet otherwise you will find that it will NEVER cook - Personal experience with that one! Millet is also gluten free. I cook it the same way I cook quinoa so watch that video on how to cook it.
Use any vegetables you like in this recipe! Mine all cooked at the same time but adjust accordingly.
Serves 6 but would freeze well
3 T olive oil
2 onion, finely diced
2-4 cloves garlic
1200-1400g root vegetables – I used two carrots, 2 kumara and ¼ pumpkin (peeled) and 1 eggplant
1 tsp ground ginger
1 tsp turmeric
4 T chermoula - about half a batch
1 x 680 jar passata
1-2 cups water or stock
1 T honey
zest of a lemon and juice to finish at the end
Green olives - about a cup
Prep the vegetables. I cut my into quite large 2 bite pieces and as my vegetables all cook in the same amount of time I added them all at once. If you were using cauliflower I would add it in half way through.
Sweat the onions and garlic with the olive oil for about 10 minutes, add the spices and cook for a further minute. Add in the root vegetables, tomatoes. chermoula, stock or water, honey and lemon zest and bring to a simmer. Simmer gently for about 30 minutes or until the vegetables are cooked. Season well. You could also bring it to the simmer and pop it covered into the oven for maybe 40 minutes or until the vegetables are tender. This would probably work in the slow cooker too as long as it wasn’t stirred too much. I think 4-5 hours on low would be plenty. Start with just 1 cup of water/stock.
Squeeze over the lemon juice and finish with some fresh coriander leaves.
Serve with the spiced chickpeas and some yoghurt ( I mixed some sumac in ours) and we had it with a bit of millet. I cooked 1 cup and it was plenty for the 6 of us.
2 tins chickpeas, rinsed and drained
2 T olive oil
2 tsp Ras al Hanout
Heat the oil in the pan, add the chickpeas and cook until hot, add the spices and cook for a further 1-2 minutes until the spices coat the chickpeas.
Fish Tajine - for 6
1kg fish, cut into 5cm chunks and marinaded with 3-4 T chermoula and lightly seasoned with salt.
If you only had 600g of fish you could add a tin of chickpeas to bulk it out.
Reduce the vegetables to 500g. Proceed as above. When the vegetables are cooked add in the fish and olives and cook for 10 minutes or until cooked.
You could also pour it into a large oven proof dish and added the fish and olives and bake it in the oven for 20 minutes or until the fish was cooked.