Vegan Tajine

In my kitchen the tajine has become an indispensable utensil. With it I make stews full of exotic aromas that transport me to other places through the palate.

In Claudia&Julia's shop you have two different types of tajines: the Emile Henry one, which is ceramic, and the Le Creuset one, which has a cast iron base and a stoneware lid. Both are magnificent options, but you should keep in mind that only the Le Creuset one can be used on an induction cooktop.

Today I wanted to bring you a vegan tajine, spicy and full of punch, just the way I like it. You can vary the spices as you wish and you decide the level of heat. I like bold dishes, so you can imagine this tajine isn't for everyone… but as I said, you set the spiciness level.

Fleur de Ligne porcelain bowl from Tokyo Design Studio and Le Creuset tajine.

Ingredients

• 1 onion
• 2 celery stalks without leaves
• 1 zucchini
• 400gr pumpkin
• 400gr cooked chickpeas
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon sweet pimentón de la Vera
• 1 teaspoon spicy pimentón de la Vera
• 1 piece of 5cm ginger
• 400gr crushed tomatoes
• 500ml vegetable broth
• Toasted sesame oil
• Salt

Preparation

1. Cut the onion into julienne, the celery into small dice, the pumpkin into 2cm cubes and the zucchini into batons. Grate the ginger with the Microplane grater and reserve the pulp.
2. Put a splash of sesame oil in the tajine and sauté the celery together with the onion over low heat for about 10 minutes. Add the ginger, cumin, turmeric and the sweet and spicy pimentón de la Vera, and give it a couple of stirs.
3. Add the crushed tomatoes and let everything cook for 10 minutes over medium heat.
4. After that time, add the vegetable broth and the pumpkin and let everything cook for about 25 minutes.
5. Finally, add the zucchini and the cooked chickpeas. Give it a couple of stirs to mix everything well and let it simmer 10 more minutes.

Notes

You can buy chickpeas already cooked or cook them yourself at home. For that, you should leave them soaking the night before with a teaspoon of baking soda. The next day, discard the water and rinse them. You can cook them in a WMF pressure cooker for 12 minutes. They come out perfectly and you can make more than you need for this recipe and freeze the rest.