Jordanian Tagine
This should ideally (traditionally) be served up with a steaming, fragrant couscous that's been steeping in stock and spice, although rice also does nicely. A salad of plain couscous and grilled vegetables is also enjoyable.
Ingredients
500g tofu, cubed(grilled tempeh, sliced 18 inch thick can also be used)
1 tin chickpeas
1 onion, chopped roughly
1 tsp harissa paste
500ml good vegetable stock
1 clove garlic, grated
1 3cm cinnamon stick
1/2 tsp ground cumin
1/2 tsp salt
1/2 lemon, juiced
2 tsp tomato paste
Fry off the onion over a medium heat until it turns transparent, then add the tofu to brown lightly. Add the harissa and the garlic, then the salt and spices and finally, after it's all been fried around a bit, the vegetable stock. Bring to a boil and then slow to a very simmery simmer. Add the chickpeas and let everything just cook up together, about 15 minutes for lean chicken and about 35-40 minutes for meat on the bone. Add the tomato paste and mix it in (you can omit this step for meat on the bone as the sauce will thicken naturally), then twist the lemon into it and season with pepper before serving up.