This is a good dish for entertaining as you can make the tagine and the fritter dough in advance and then just heat up your tagine and fry your fritters at the last minute.
You don’t need a clay tagine dish for cooking this recipe, but it certainly presents nicely in one!
1 red onion, chopped finely
2 garlic cloves, chopped finely
4 carrots, peeled and chopped
1 potato (approx 200g peeled weight), peeled and cubed
1 red pepper, chopped into small pieces
2 leeks, chopped finely
1 tsp tumeric
2 tsp cumin seeds
2 tsp ground coriander
1 tsp cinammon
1 chilli, finely chopped, or 1 tbsp of harissa paste
2 x 400g cans of chopped tomatoes
1 tbsp tomato puree
50g dried apricots, soaked overnight and chopped
50g raisins, soaked overnight
50g black olives (optional)
400g chickpeas, soaked overnight and cooked until tender (around 1.5 hours in a pan, 20 minutes in a pressure cooker)
1 bunch of fresh coriander, chopped
1 bunch of fresh parsley, chopped
1 pint of water (use juices from chickpeas, fruit)
100g feta, crumbled
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp tumeric
2 tbsp lemon juice
1 tbsp olive oil
60g flour + extra for coating
Breadcrumbs for coating (around 300g)
Sunflower/Vegetable oil for frying
2) Stir in all the other ingredients apart from the chickpeas and fresh herbs, and cook for around 40 minutes until the carrots and potatoes are tender. Add more water if the dish is looking dry. Stir in the chickpeas and cook for another 5 – 10 minutes. Add the herbs at the end.
1) Add 250ml of boiling water to the couscous and cover with a tea towel for 10 minutes until the liquid is absorbed. Fluff with a fork and mix in the feta, spices, one whole egg, lemon juice and olive oil. Season and then add the flour. Shape the fritter into 12 balls and then flatten. Once cool, put in the fridge for at least an hour.
2) Beat the white of the second egg, and put on a plate. On separate plates, put your flour and breadcrumbs. Dip each fritter in egg, then flour, then breadcrumbs. Fill a large pan to about 1cm deep in oil, and heat for a few minutes so that a piece of bread browns when placed in oil. Cook the fritters in batches until golden on each side. Serve straight away!