Moroccan Chickpea Tagine

moroccan tagine rec lr.jpg

A tagine is traditionally cooked in a cone shaped earthenware pot over hot charcoal. This version of the moroccan dish translates easily to the solar oven. It is very flavorful and uses an interesting blend of spices. Serve it on a bed of rice or couscous.

1/2 cup finely diced onion
3 cloves garlic, minced
3/4 cup carrot sliced in thin rounds
15 oz can chickpeas, drained
15 oz can diced tomatoes with juice
1/4 cup raisins or currants
1 tsp turmeric
1/2 tsp cinnamon
1 tsp cumin
1/4 tsp cayenne
1 tsp honey
1 tsp kosher salt
juice of half a lemon

optional: greek yogurt and parsley for serving

Place all of the ingredients except the lemon juice in your graniteware pan, stir well and cover. Place the pot in your Solavore Sport and let it cook for about 3 hours. Remove from the oven and squeeze the lemon juice over the tagine. Stir again and it is ready to serve. If desired, you can top it with a dollop of greek yogurt and some chopped parsley.

Serves 4
Cooking time 3 hours

 

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