Recipe for Carrot and Potato Tagine with Peas
This is a classic peasant or “poor man’s” tagine, which can be easily adapted to suit the season or the budget by substituting the peas with beans, chickpeas, or chopped turnip or cabbage. Serve with plain couscous, rice or chunks of crusty bread. Serves 4.
2–3 Tbsp ghee, or 1 tablespoon olive oil plus 1 tablespoon butter
2 onions, halved and sliced with the grain
4 garlic cloves, chopped
25 g/a 1-inch piece of fresh ginger, peeled and chopped
1–2 red chillies, deseeded and finely chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons ground turmeric
8 small potatoes, peeled and left whole
3–4 carrots, peeled and cut into 3–4 chunks
600 ml/2 1⁄2 cups vegetable stock
225 g/1 1⁄2 cups freshly shelled or frozen peas
a small bunch of fresh flat leaf parsley, finely chopped
a small bunch of fresh mint, finely chopped
sea salt and freshly ground black pepper
Heat the ghee in the base of a tagine or in a heavy-based saucepan, stir in the onions, garlic, ginger, chillies and the cumin and coriander seeds and sauté for 2–3 minutes. Add the turmeric and the potatoes and carrots. Pour in the stock and bring it to the boil. Put the lid on the tagine, reduce the heat and cook gently for 15–20 minutes, until the potatoes and carrots are tender.
Toss in the peas, add half the parsley and mint, and season with salt and pepper. Add a little extra water, if necessary, put the lid back on and cook gently for 5–6 minutes. Garnish with the rest of the parsley and mint before serving.