Red Marrakesh tajine
Add lamb or cooked chickpeas to create lasting satisfaction. Cook in a slow claypot in the oven or fast-forward on the stove-top.
Ingredients
4 tbsp virgin olive oil
2 red onions, sliced into wedges
1 tsp garlic, finely minced
sea salt
½ tsp cumin, ground
½ tsp turmeric powder or 2 strands of saffron, soaked in 2 tsp of warm water
1 tsp cinnamon, ground
1 cup red capsicum, cut into strips
1 cup eggplant, cut into 1cm rounds
1 cup sweet potato, cut into 2cm chunks
5 whole artichoke hearts, fresh or pickled
2 cups ripe or canned tomatoes, peeled and roughly chopped
¼ cup golden raisins
1/3 cup pitted baby black olives (optional)
¼ cup fresh coriander leaves, roughly chopped
Method
In a large, deep skillet heat the oil and add the onions and garlic with a sprinkling of salt. Cook until softened, then add the spices and stir to release their fragrant oils.
Add the capsicum, eggplant and sweet potato and stir as they brown. Then add the artichokes, tomato pieces, raisins and olives together with a generous serve of salt.
Bring to the boil, then lower the heat and simmer, covered, until the vegetables are soft but still holding their shape, and the sauce is reduced and intense (around 25 to 30 minutes).
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