Vegetarian Tagine with Sonal’s Chhole masala ….

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Today I introduce you to yet another aromatic spice from Sonal’s Spice factory</a> ” Chhole Masala”… Instead of Ras el Hanout ( its middle eastern garam masala ) I have used Sonal’s spice mix in my Vegetable and chickpea Tagine …
I especially like this spicy vegetarian carrot , turnip and chickpea Tagine as it is quite versatile. One can increase the spiciness by adding cayenne pepper or can add apricots and raisins to give slight sweetness to the dish. I have used vegetable stock instead of water to give extra flavor to the dish .

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings

INGREDIENTS

1 onion, chopped
4 -6 cloves garlic, finely chopped
2 tablespoons olive oil
salt to taste
1 tsp red chili powder ( if you like some heat in your Tagine)
A big pinch saffron soaked in 1/4 cup warm water
OR 1/4 tsp turmeric powder
1/2 tsp cinnamon powder
1 inch cinnamon stick
1tbs of Sonal’s Channa Masala powder or 1 tbs Ras el Hanout ( its middle eastern garam masala )
2 TBs chopped parsley /cilantro
2 carrots, peeled and cut into 1/4″ thick sticks ( i used baby carrots )
1 turnip cut into big chunks ( optional)
1 cup diced tomatoes
1 cup vegetable stock or Water
2 cups cooked or canned chickpeas, drained
1/2 cup dried apricots cut in half or more as per taste
1/4 cup golden raisins (optional)

METHOD :

In the base of a tagine or in a large skillet with a lid, sauté onions until soft. Add the garlic and cook for a mins or so . Add the channa masala OR ras al-hanut and cook another 30 seconds. Now add all the spices along with tomatoes, carrots , turnips , chickpeas, apricots , saffron with water(Or Turmeric) and vegetable stock and bring to a simmer.

Cover and simmer over medium-low heat until the vegetables are cooked to desired tenderness ( Around 30-40 mins ) and the sauce is reduced and thick. Garnish with parsley before serving ..

Serve with couscous ,rice or with traditional Moroccan bread

Note :

Ras El Hanout is a spice mix from Morocco. It plays a similar role in Moroccan cuisine as garam masala does in Indian cuisine.It is available at specialty stores or online.

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