The last time Brett and I went out for tea(without kids, which was way too long ago), we went to an Egyptian restaurant. It was here I first learnt about Baharat spice mix. The food was delish and it began a fire in me to explore more about spices, and cooking with them.
Baharat Spice blend
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cardamom
Stir to combine. Keep in a sealed jar or plastic container in the pantry.
I use it in casseroles, sprinkled on veggies for roasting, and in this tagine. I enjoy this for lunch every now and then. It's so tasty.
2 tins chickpeas, drained and rinsed
1 onion, chopped
2 tablespoons Baharat spice blend
1/2 roasted chilli*
1 tablespoon olive oil
2 tomatoes, chopped
1 tablespoon coriander stems, chopped
Add oil to pan on a low heat.
Add onion and simmer until transparent.
Add chilli and baharat, and cook for a minute to release flavours.
Add chickpeas, tomatoes and coriander stems to the pan.
Add enough water(about 2 cups) to cover ingredients.
Bring to the boil, reduce heat and cover. Simmer for 20 minutes.
Remove the lid and continue to cook until juices are reduced to a gravy consistency.
Garnish with some natural yogurt and fresh coriander.
*I used half a roasted green chilli. I am still using the ones I preserved in olive oil from last year. You could use a pinch of cayenne pepper, or a small fresh chilli, or a half a teaspoon of harissa paste.
This recipe has been adapted from the Maza gourmet foods cook book.