A delicious tagine of Moroccan cuisine. A vegetarian dish and cheap, very tasty, simple recipe that will get the fans to enjoy zucchini. The dish is lifted with the Niora.
The Niora (Capsicum annuum) is an annual plant, which is a spice that belongs to the botanical family Solanaceae. She is originally from South America. The fruit is the basis of a condiment powder used as food coloring in the kitchen Moroccan popular. This is the paprika.
ingredients:
-500 G of chickpeas
-700 G courgettes
-6 Cloves garlic
-1 peppers
-1 Bunch cilantro
-1 / 2 tsp harissa
-1 Tsp crushed Niora
-30 Cl of olive oil
-1 Tablespoon of baking soda
salt-
Preparation:
-the day before, put the chick peas in a large bowl, add baking soda and cover with water. Let them soak overnight.
-the next day, rinse the chickpeas under cold water
-peel garlic leaving the cloves whole. Equeutez and seed peppers, then cut into quarters lengthwise.
-Wash zucchini and remove it in the ends, then cut them into slices.
-use a tagine or a pressure cooker
-put the chickpeas. Pour olive oil, add pepper, garlic, harissa, the Niora and chopped coriander. Add salt, then cover with water and cover
-bring to the boil and cook over low heat for 30 minutes.
-Find and add the zucchini. Cook about 15 minutes. Let it evaporate if applicable.
-serve hot
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