North African veggie casserole

I posted my lunch on Instagram the other day (as I do). Kimmie asked for the recipe, so here it is.

I have blogged the Baharat spice mix before, you can find it by following the link. If you can't be stuffed with that, buy something like Moroccan or Middle Eastern spice blend from the supermarket.

1 can lentils
1 can kidney beans
1 can black beans (Edgell)
1 can diced tomatoes
1 onion, diced
1 clove garlic, finely chopped
2 cups cubed squash
2 celery stalks
1 olive oil
3 Tablespoons Baharat spice mix
1/2 preserved lemon
2 cups water
plain yogurt, mint or coriander to garnish

Heat oil on a medium-high heat, add onion and fry until soft. Add baharat spice mix, garlic and stir for a minute.

Add 3 tablespoons of the water (so the spices don't burn), squash and celery and stir until water is absorbed.
Pour in tomatoes and rest of water. Bring to the boil and reduce heat to medium low.

Add the drained and rinsed lentils and beans. Simmer all ingredients uncovered for 15 minutes or until squash is cooked. I usually leave it until the liquid is thick and saucy.

Finely chop preserved lemon rind and stir into the casserole.

Serve up garnished with a dollop of yogurt and torn up mint leaves or coriander.

• instead of squash, use pumpkin, sweet potato or eggplant
• swap out the lentils or beans for chick peas
• add some chilli for heat
• if you don't have preserved lemon, garnish at the end with lemon zest
• add some finely grated ginger with the spices for a flavour twist

-----Recipe adapted from the Maza recipe booklet-----

An InLinkz Link-up

Baharat Chick pea tagine

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.

Chickpea tagine
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. 
Serve.

*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.