vegan tagine

In my kitchen, the tagine has become an essential utensil. With it I create stews full of exotic aromas that transport me to other places through my palate.

In Claudia&Julia's shop you can find two different types of tagines : the Emile Henry one , which is ceramic, and the Le Creuset one, which has a cast iron base and a stoneware lid. Both are great 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 tagine, spicy and lively , just the way I like it. You can vary the spices as you like and the spiciness is up to you . I like spicy dishes, so you can imagine that I have made a tagine that is not suitable for everyone… but I can tell you that you set the spiciness level.

Fleur de Ligne porcelain bowl by Tokyo Design Studio and Le Creuset tagine .

Ingredients

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

Elaboration

1. Cut the onion into julienne strips, the celery into small cubes, the pumpkin into 2cm cubes and the zucchini into sticks. Grate the ginger with the Microplane grater and reserve the pulp.
2. Add a splash of sesame oil to the tagine and sauté the celery and onion over a low heat for about 10 minutes. Add the ginger, cumin, turmeric and sweet and spicy paprika from La Vera, and stir a couple of times.
3. Add the crushed tomatoes and let everything cook for 10 minutes over medium heat.
4. After the time has passed, add the vegetable broth and the pumpkin and let everything cook for about 25 minutes.
5. Finally, add the cooked zucchini and chickpeas. Stir a couple of times to mix everything well and let it cook for 10 more minutes.

Grades

You can buy already cooked chickpeas or cook them yourself at home. To do this, soak them the day before with a teaspoon of bicarbonate of soda. The next day, throw away the water and rinse them. You can cook them in a WMF pressure cooker for 12 minutes. They will be just right and you can make more than you need for this recipe and freeze the rest.