Baby carrot tagine with yoghurt & honeyed pine nuts

Baby carrot tagine with yoghurt & honeyed pine nuts

By
From
New Feast
Serves
4
Photographer
Alan Benson

This unusual, subtly sweet and spicy carrot tagine is made wonderfully rich and tangy with the last-minute addition of yoghurt. Serve it with plain buttered couscous or a mixed spring greens with raisins couscous. It is also delicious with long-grain rice with lemon and toasted almonds.

Ingredients

Quantity Ingredient
40ml olive oil
a generous knob butter
1 large onion, finely grated
1 large carrot, finely grated
2 garlic cloves, finely grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon finely ground black pepper
1 tablespoon honey
400g tinned chickpeas, well rinsed and drained
400g baby carrots, with tops attached
600ml vegetable stock
200g natural yoghurt
1 tablespoon cornflour
1 egg yolk
1/3 cup coriander leaves

Honeyed pine nuts

Quantity Ingredient
1 tablespoon butter
1 teaspoon honey
60g pine nuts
good pinch salt

Method

  1. Preheat the oven to 180°C.
  2. Heat the oil and butter in a large flame-proof casserole. Add the grated onion and carrot, the garlic, spices and honey. Sauté over a low heat for about 10 minutes, or until the onion is soft and translucent and the carrot is meltingly soft.
  3. Add the chickpeas and whole baby carrots, then pour in the stock. Bring to the boil, then lower the heat, cover the pan and cook in the oven for 30 minutes.
  4. Remove the tagine from oven and transfer it to the stovetop over a medium heat.
  5. In a small bowl, whisk the yoghurt with the cornflour and egg yolk. Add a big spoonful of the tagine cooking liquid to the yoghurt and stir it in well. Tip the yoghurt into the tagine, bring to a simmer and cook, stirring, until the sauce thickens slightly.
  6. Heat the butter and honey over a medium heat in a small frying pan. When the butter has melted, add the pine nuts and salt and fry for around 2 minutes until they turn golden brown.
  7. Stir the coriander leaves into the tagine. Drain the pine nuts and sprinkle on top of the tagine as you serve it.
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