Moroccan Tagine Hargma With Chickpeas
Moroccan Tagine Hargma with Chickpeas by La Fonda Signature brings the warmth of home with its rich flavors and comforting ingredients. This classic Moroccan dish features tender veal trotters simmered with hearty chickpeas in a savory sauce, infused with aromatic spices and fresh herbs. The slow-cooking process ensures the meat is exceptionally tender, absorbing the delightful flavors that define Moroccan cuisine. Served with crusty bread or steamed couscous, Moroccan Tagine Hargma with Chickpeas is a warm, satisfying meal that evokes nostalgia and brings family and friends together for a cozy dining experience.
Prep time:
20 minutes
Cook Time:
15 minutes
Serving:
3 to 4 servings
Ingredients
Cooked veal feet
craked wheat 200g
curcuma half coffee spoon
paprika 1 coffee spoon
salt 1 coffee spoon
olive oil 2 table spoon
water or unsalted beef broth 600g
sundried paprika
Steps To Follow
1
Preparation of Ingredients: Gather all ingredients: cooked veal feet, 200 g of cracked wheat, 1 coffee spoon of paprika, ½ coffee spoon of turmeric, 1 coffee spoon of salt, 600 g of water or unsalted beef broth, 2 tablespoons of olive oil, and sundried paprika.
2
Reheating the Veal Feet: In a saucepan, transfer the cooked veal feet. Add 1 cup of water or beef broth to prevent it from drying out. - Cover and heat over low to medium heat for about 10-12 minutes, stirring occasionally until heated through.
3
Preparing the Cracked Wheat: a separate saucepan, add 600 g of water or unsalted beef broth and 2 tablespoons of olive oil. Once the veal feet are heated, take a ladle of the sauce from the veal and add it to the saucepan with the water or broth and olive oil. Stir in 200 g of cracked wheat, 1 coffee spoon of paprika, ½ coffee spoon of turmeric, and 1 coffee spoon of salt. - Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes until the cracked wheat is tender and has absorbed the flavors of the spices.
4
Plating: Place the cooked cracked wheat into a bowl. Invert the bowl onto the center of a plate to create a decorative mound. Spoon the reheated veal feet and sauce around the mound of cracked wheat.
5
Finishing Touch: Sprinkle sundried paprika over the dish for an extra touch of color and flavor.
Nutritional Info
Calories
200 kcal
Carbohydrates
19.8g
Sugars
0.93g
Fat
6.62g
Sodium
453mg
Protein
14.4g
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