Im going to ask two very stupid questions. When do you add the chickpeas; at the end or with the other vegetables? Is it very dry with only one cup of stock?
Hey Pete,
As author of that dish, I simply have to butt in to share the with you the pinnacle of its evolution.
Try adding lashings more spices such as turmeric and cumin, and particularly cayenne pepper. Ras al hanut is the perfect blend.
The heart of the dish for me is beetroot……no really! hear me out……its earthy warm taste pulls the whole together as well as bestowing its rich colour. I’m talking about the hearty fresh beet, not the precooked vaccuum packed.
Claire, the clay tagine is designed to keep the food moist over long periods of cooking. You’ll often find them in TK Maxx, pretty inexpensive.
Thank you, The End.
I made it last night in a Le Creuset casserole. It is fermenting at home as I type. The smell alone from it is stunning. Can’t wait! I will try fresh beetroot next time. Thanks again.
Wednesday 7 September, 2011 at 4:21 pm
Im going to ask two very stupid questions. When do you add the chickpeas; at the end or with the other vegetables? Is it very dry with only one cup of stock?
Wednesday 7 September, 2011 at 4:22 pm
Not stupid questions at all Claire! I rushed it putting that up, will amend the recipe now… 🙂
Wednesday 7 September, 2011 at 4:25 pm
Thanks Claire, that’s amended now. I’ve never found it dry with one cup of stock, but no harm to add an extra half cup.
Wednesday 7 September, 2011 at 5:15 pm
Excellent, thank you. This has sorted my lunch for the winter months.
Thursday 8 September, 2011 at 9:05 am
Hey Pete,
As author of that dish, I simply have to butt in to share the with you the pinnacle of its evolution.
Try adding lashings more spices such as turmeric and cumin, and particularly cayenne pepper. Ras al hanut is the perfect blend.
The heart of the dish for me is beetroot……no really! hear me out……its earthy warm taste pulls the whole together as well as bestowing its rich colour. I’m talking about the hearty fresh beet, not the precooked vaccuum packed.
Claire, the clay tagine is designed to keep the food moist over long periods of cooking. You’ll often find them in TK Maxx, pretty inexpensive.
Thank you, The End.
Thursday 8 September, 2011 at 10:54 am
sounds lovely, thanks for sharing this recipe. Where can you find pearl onions?
Thursday 8 September, 2011 at 12:02 pm
Hi Nanazolie, they’re hard to find, you might get them in Asian shops, but I always substitute shallots and it’s delicious.
Thursday 8 September, 2011 at 12:32 pm
I made it last night in a Le Creuset casserole. It is fermenting at home as I type. The smell alone from it is stunning. Can’t wait! I will try fresh beetroot next time. Thanks again.
Thursday 8 September, 2011 at 2:46 pm
Thanks Peter. Can’t wait to try it