Moroccan Carrot, Chickpea and Sultana Tagine


This is the version you can use while camping or when you barely have anything in the fridge, and hungry guests are arriving in 1/2 hour)



1 relaxed and smiling cook

1 red onion, peeled and chopped

2 organic carrots, peeled and chopped

1 can of organic diced tomatoes (we only use ½ a can)

1 can of organic chickpeas (drained and rinsed)

100 g of raisins or sultanas

3 tablespoons of organic cold pressed virgin olive oil

2 generous pinches of sweet paprika

2 generous pinches of ground ginger

2 generous pinches of ground cinnamon

2 generous pinches of good salt (My favourite is Himalayan salt)

2 generous pinches of freshly cracked black pepper

1/2 cup of purified or alkaline water

Few sprigs of fresh coriander (for garnishing)



Take care of the cook first, make sure they are smiling and relaxed

Light a candle and look at it for a moment before you start

Heat the tagine (if you are using a tagine –the famous conical moroccan clay pot for the first time, refer to to learn how to season it properly) or use any heavy based pot.

Put one pinch of salt first and send blessings  to the food you are about to cook

Add the oil

Smell the paprika, the ginger and the cinnamon and add them,

Stir and notice the combination of flavours as the spices start to toast (don’t let them burn)

Add the onions and listen to the wonderful tsssss sound they make when sizzling

Stir and take deep breaths until they are soft and translucent (about 5 min)

Add the carrots, and some water if needed

Add ½ the can of tomatoes (about 200g)

Stir, while observing the richness of colours as the tomatoes are breaking down for 5 min

Add the chickpeas (when I have more time, I prefer to soak dry chickpeas overnight and use them instead, but the cooking process is longer and slightly different, find the alternative version on )

Stir, noticing all the shapes and textures, and taste, adding salt, black pepper and more spices if needed until you find the right balance…

Add the raisins and a little bit more water (In the alternative version on I soak the raisins in black ceylon tea overnight for that extra burst of flavour)

Cover the lid of the tagine or the pot and relax for 5 minutes…

Garnish with the coriander and get ready to eat mindfully….

(Truly) enjoy your meal ! ©

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