Author Notes
To get into Moroccan mood, I made a tajine with sweet potatoes, chickpeas, eggplant and some spices of the east. Which was also a really good opportunity to get some of the flatbread out of the freezer from my kneading attack last week, to dip up all the tomato juices. I shared this wonderful meal with two dear friends in my garden, watching the blue sky turn pink, feeling young and happy, making plans and dreaming away..
As a perfect end of the meal, we shared a chocolate pear pudding. Yes, not Moroccan at all. Nevertheless, we felt like everything was complete! (Sorry, already warned you about me getting melodramatic every now and then) —Notes of a Foodie
Continue After Advertisement
Ingredients
-
1
onion, finally chopped
-
2
garlic cloves, finally chopped
-
500g
Sweet Potatoes, peeled and cut into 2-3 cm cubes
-
1
red bell pepper, in strips
-
1
small eggplant, in 1 cm thick half moon slices
-
1
can chopped tomatoes (400g)
-
1
can chickpeas, drained
-
1
cinnamon stick
-
2 teaspoons
cuminseeds, crushed in a mortar and pestle
-
200 milliliters
vegetable stock
-
50g
raisins
-
3 tablespoons
olive oil
-
1 handful
cilantro, chopped
-
pepper and salt
Directions
-
Heat the oil in a big (tajine)pan. Fry the onion and garlic for 2 minutes before adding the potato cubes and pepper strips. Fry the vegetables for 2 minutes or so. Add the can of chopped tomatoes, the drained chickpeas, the cinnamon stick and cumin seeds and mix it all together gently. Add the stock and let it stew on a low heat for 20 minutes with the lid on.
-
Add the eggplant and raisins and stew it with the lid on for another 15 minutes.
When all the vegetables are cooked, taste and season it with salt an pepper to your preferences.
Serve in bowls and sprinkle the cilantro on top.
-
I served it with my flatbread, but I'm sure it will be great with store bought pita-bread, couscous or rice. Now all you have to do is hope you can enjoy it in your garden too!
See what other Food52ers are saying.