Tagine is a Moroccan word that refers to both a conical-shaped pot, and the slow-cooked stews prepared in it. Our vegetarian version skips the long cooking time — it's a snap to prepare in 30 min! And we've added a twist with some special green raisins. Because, you know, green is our favourite colour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Moroccan Spice Blend
Vegetable Broth Concentrate
Prep: Wash and dry all produce. In a medium pot, bring 1 cup salted water (double for 4 people) to a boil. Drain and rinse the chickpeas. Thinly slice the mushrooms. Roughly chop the parsley.
Cook the freekeh: Add the freekeh to the pot of boiling water. Reduce the heat to low. Simmer, covered, until tender and water has been absorbed, 15-18 min.
Cook the veggies: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and mushrooms. Cook, stirring until golden-brown, 7-8 min.
Add the green raisins, spice blend, passata, chickpeas, 1 pkg broth concentrate (2 pkgs for 4 people) and 1/4 cup water (double for 4 people) to the pan. Reduce the heat to medium-low and simmer until slightly thickened, 7-8 min.
Make the freekeh: Meanwhile, stir the parsley and remaining broth concentrate(s) into the freekeh.
Finish and serve: Stir the spinach into the chickpea mixture and cook until wilted, 1-2 min. Season with salt and pepper. Divide the freekeh between plates and top with the tagine. Enjoy!