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Easy Moroccan Tagine and Sesame Flatbreads

A delicious and hearty dinner with vibrant flavours. The tagine is made by stewing vegetables with spices and a rich tomato sauce, creating a succulent dish. The accompanying flatbreads are simple to prepare, and the dish freezes well or lasts up to 3 days in the fridge.

Takes

Serves 4

Ingredients
 

For the Tagine:

  • 1 onion
  • 2 cloves of garlic
  • ½ red chilli deseeded if preferred
  • 1 carrot
  • 1 courgette
  • 1 yellow pepper
  • 1 sweet potato
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • ½ tsp smoked paprika
  • ½ tsp ground black pepper
  • 400 g tinned chopped tomatoes
  • 400 ml vegetable stock
  • 400 g tinned chickpeas drained and rinsed
  • 3 tbsp raisins
  • 2 tsp salt
  • 2 tbsp tamari
  • 1 tbsp maple syrup

For the Flatbreads:

  • 200 g flour of choice
  • 150 ml natural soy yoghurt
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 tbsp sesame seeds
  • Extra flour for dusting
  • Oil for cooking approx. 1 tbsp per flatbread

Garnish:

  • 10 g fresh mint finely chopped
  • Sesame seeds
  • Dairy-free yoghurt optional

Instructions
 

For the Tagine:

  • Prepare the Ingredients:
    Peel and finely chop the onion and garlic.
    Finely slice the chilli, removing the seeds if less heat is preferred.
    Chop the carrot, yellow pepper, courgette, and sweet potato into bite-sized pieces.
    Drain and rinse the chickpeas.
  • Start Cooking:
    Heat a wide-bottom pan over high heat for a couple of minutes. Add the onion, carrot, chilli, and garlic, and cook for 2-3 minutes, stirring regularly. If the vegetables start to stick, add a few tablespoons of water to deglaze the pan.
  • Add Vegetables and Stock:
    Add the yellow pepper, sweet potato, and courgette along with 1 tsp salt and half of the vegetable stock. Stir well, reduce the heat to medium, cover with a lid, and cook for 10 minutes, stirring occasionally.
  • Add Spices and Remaining Ingredients:
    Add the ground cumin, cumin seeds, ground coriander, cinnamon, smoked paprika, and black pepper. Pour in the chopped tomatoes, tamari, maple syrup, remaining vegetable stock, chickpeas, and raisins. Mix well, cover, and cook for an additional 10 minutes.

For the Flatbreads:

  • Prepare the Dough:
    In a mixing bowl, combine the flour, baking powder, and salt. Add the soy yoghurt and mix until a uniform dough forms.
    Knead the dough for about 5 minutes until it becomes soft.
  • Shape and Cook:
    Divide the dough into 4 equal parts. Dust a surface with flour and roll each piece into a flat, thin round.
    Heat a large non-stick pan over high heat. Reduce to medium heat and sprinkle sesame seeds into the pan. Add 1 tbsp of oil and place one rolled-out flatbread in the pan. Cook until golden and air pockets form, then flip and cook the other side. Repeat with the remaining flatbreads.

Serving:

  • Garnish the tagine with dairy-free yoghurt, a sprinkle of sesame seeds, and finely chopped mint. Serve with the sesame flatbreads and enjoy!
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