Filter
Reset
Sort ByRelevance
SusanBB
Moroccan tagine with chickpeas
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Finely chop the garlic cloves.
-
Cut the onions into thin slices, the winter carrot into slices and the zucchini into cubes.
-
Let the chickpeas drain.
-
In a frying pan, mix the hache meat with the paprika, cinnamon, cumin, garlic and tomato paste.
-
Spoon the onion tarts and slices through them.
-
Sprinkle with salt and freshly ground pepper and pour 250 ml of water.
-
Bring everything with the lid on the pan to the boil and roast the meat gently in 2 hours.
-
Then put the zucchini and chickpeas through it and cook everything gently for another 20 minutes.
-
Serve the tagine in deep plates.
-
30 minMain dishflour, egg, milk, Apple, white raisin, lemon juice, peanut oil, butter, sour cream, shaved almonds, sugar, cinnamon powder, butter, powdered sugar,apple-raisin pancake rolls with nuts -
70 minMain dishonion, garlic, veal steaks, pepper, fennel bulb, orange, olive oil, peeled tomatoes, meat broth tablet, saffron, garnish almonds, fresh mint, salt,kalfstajine with fennel, saffron and almonds -
90 minMain dishdiluted pineapple juice, lime, Japanese soy sauce, garlic, ground cumin, prime rib, Red pepper, yellow onion, bacon, corn oil, dried oregano, black beans, maistortilla, grated mature cheese,jonas cramby's nacho de nachos (maistortillas with entrecote) -
15 minMain dishSesame seed, medium sized egg, rice oil, cucumber, 1 minute of white rice, Japanese wok vegetable, miso soup, Japanese soy sauce,cucumber stir-fry with sesame and omelette
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it