7.2.18

stovetop tajine.


















This picture of a pseudoghetto Sydney liquor store has nothing to do with anything, just needed a picture. Just liiiiiiike....last night, I just needed a dinner. Yeah, sorry, I've been reading and writing art history for 72 hours, I used up my brains. Here's an Anna Jones recipe that, as usual, sounded totally weird and mwah but ended up being pretty darn ok and yay. I'd make this again.

+++

chickpea, zucchini, dates, quinoa, lemon-coconut yogurt.

2 cloves of garlic, thinly sliced
2 leeks finely chopped
A generous pinch of saffron
2 teaspoons of ras el hanout spice
500ml of vegetable stock
a drained 400g tin or jar of chickpeas, or 250g home-cooked chickpeas
1 tbsp sriracha

2 courgettes, thickly sliced
10 dates, roughly chopped
200g of runner or green beans, chopped into bite sized lengths

100ml of coconut yoghurt
A sprinkling of dried chilli
The juice and zest of 1 lemon
A couple of tablespoons of sesame seeds
A few sprigs of fresh mint or basil

optional: 4 free range or organic eggs

Heat a good glug of olive oil in a pan, add the leeks and garlic and cook on a medium heat for 5 minutes until the leeks have started to soften. Then sprinkle the saffron and ras el hanout over top.
Next add the chickpeas and the stock and bring to a steady simmer and cook for 5 minutes until the broth has thickened a little.

Meanwhile, heat a pan with a little olive oil and add the sliced courgettes and the dates and sauté until the courgettes are browned on both sides and the dates have begun to caramelize.

Next turn the heat down a little add the green beans and cook for 8 minutes. Throw the lemon juice in.

Meanwhile mix the yoghurt with the chilli and lemon zest with a good pinch of sea salt and pepper.

Ladle the vegetables and broth into a bowl, top with sesame seeds a squeeze more lemon juice, herbs and the yoghurt for spooning over.


+++



No comments: