Moroccan chickpea and vegetable tagine with couscous
|2 Coriander roots; with stem, well washed and finely chopped|
|1/2 tspground coriander|
|1/2 tspground cumin|
|1/2 tspground cardemom|
|1/4 tspground turmeric|
|1/4 tspground ginger|
|1/4 tspground saffron threads|
|1 pinchgrated nutmeg|
|1 pinchground cinnamon|
|4 (dutch) baby carrots|
|1 red capsicum|
|80 grambutternut pumpkin; in chunks|
|1 smallsweet potato; in chunks|
|200 gramcanned chickpeas; drained and rinsed|
|1 1/4 cupveg stock|
|60 gramgreen beans|
Moroccan chickpea and vegetable tagine with couscous Preparation
Cook onion and coriander root until soft, add spices and saffron and cook for another 2 minutes. Add carrots, eggplant, capsicum, pumpkin, sweet potatoes, chopped tomatoes and chickpeas, mix to combine. Cook for 2-3 minutes then add stock and let it simmer for 20 minutes.
Add zucchini and beans and cook for another 10 minutes until all vegetables are tender.
Meanwhile prepare couscous according to instructions on package.
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