Vegetarian tajine with green peas
Portions:
20-25Preparation Time:
Cooking Time:
Ingredients
2 tbsp (30ml) olive oil
1½ bags (3.3 lbs)
Arctic Gardens fall mix
or
Arctic Gardens Stew mix
2 tbsp (30ml) cumin powder
2 tbsp (30ml) coriander powder
1 tbsp (15ml) turmeric
2 tsp (10ml) (cinnamon powder
1¼ tsp (6ml) cayenne pepper
1 tsp (5ml) ginger powder
5 zucchinis, coarsely diced
5 cans (398mL) canned chickpeas, rinsed and drained
8 1/3 cups (2125ml) sodium-reduced vegetable broth
1½ cups (360ml) of raisins
Salt and pepper to taste
1/3 cup (80ml) cornstarch
1 ¼ cups (300ml) water
1 bag (2kg) of
Arctic Gardens Rustic Grain Blend
Chopped cilantro to serve
Preparation
1.Preheat combi oven to 150°C (300°F) / 100% humidity in broil mode. Pour the rustic grain mixture into an unperforated, pre-oiled baking tray. The layer of product in the baking tray should be 1 to 2 inches maximum. Bake for 7 to 10 minutes, stirring halfway through. Set aside
2. In a large pot, preheat oil over medium-high heat and add the Arctic Gardens Autumnal or Pot-au-feu blend. Cook for 5-10 minutes
until vegetables are tender.
3. Add spices, then diced zucchini, chickpeas, raisins, broth and salt and pepper to taste. Bring the mixture to a boil.
4. Mix cornstarch with the 1¼ cup of water then pour into the pot, mix well.
5. Cover and simmer over medium heat for 10 to 15 minutes.
6. Add peas and cook for an additional 5 minutes.
7. Serve on the rustic grain mix and garnish with chopped cilantro.
