Best 5 Okra Chickpea Tagine Recipes

SLOW-COOKER CHICKPEA TAGINE

Steps:

• Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

OKRA & CHICKPEA TAGINE

Steps:

• Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
• Tie cilantro sprigs together with kitchen string.
• Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
• Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

CHICKEN AND CHICKPEA TAGINE

Steps:

• Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
• Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

CHICKPEA & ROASTED VEG TAGINE

Steps:

• Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
• Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.

ALGERIAN OKRA, POTATO AND TOMATO TAGINE

Steps:

• Place the okra in a large bowl. Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the remaining ingredients, tossing from time to time. Drain the okra, and rinse thoroughly. If the potatoes are not very small (no more than 1 inch wide and no more than 2 inches long), quarter them or cut them in half.
• Heat the olive oil over medium heat in a large, heavy casserole or (preferably) an earthenware pot set over a flame tamer. Add the onions and cook, stirring often, until tender, about five minutes. Add the garlic, and stir for about half a minute until fragrant. Add the tomatoes, parsley, cilantro, spice mix, turmeric, saffron and salt and pepper to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Add the dissolved tomato paste, and bring to a simmer.
• Add the potatoes, okra and the preserved lemon. Cover and simmer 45 minutes to an hour, adding a small amount of water if the mixture seems dry, until the potatoes and okra are tender and the sauce they have cooked in is thick. Taste and adjust seasonings.
• Mix all of the spices together. Keep in a jar in a cool place or in the freezer.