Middle_Eastern
Middle Eastern - Stews and Tagines
Falafel Tagine / Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 400g cooked chickpeas
- • 3 carrots, sliced
- • 2 potatoes, cubed
- • 1 onion, finely chopped
- • 2 cloves garlic, minced
- • 1 tsp ras el hanout
- • 400g tinned crushed tomatoes
- • 2 tbsp olive oil
- • 400ml vegetable stock
Preparation Steps
1
Phase 1
Heat the olive oil in a tagine and fry the onion and garlic until softened.
2
Phase 2
Stir in the ras el hanout and fry for 1 minute until fragrant.
3
Phase 3
Add the carrots, potatoes, crushed tomatoes, and stock, cover, and simmer gently for 30 minutes.
4
Phase 4
Add the chickpeas and simmer uncovered for 15 minutes more, until the vegetables are tender.
5
Phase 5
Boil briskly to reduce the sauce until thick and glossy, then season with salt and pepper.
6
Phase 6
Rest for 5 minutes and serve with couscous.