D’JAJA TARAT
MOROCCO
The rather amusing name of this Moroccan vegetarian dish refers to a chicken having flown out of the pot. The cooking time for the chickpeas varies depending on how old they are, and more important whether they have been soaked with baking soda in the water or not. If the chickpeas are not soft enough after you have cooked them for the time given below, add more boiling water (about half the amount given) and cook for another 15 minutes, or until tender.
SERVES 4
5 ounces (150 g) dried chickpeas, soaked overnight in plenty of cold water with ½ teaspoon baking soda
Pinch of saffron threads
1 large sweet potato (14 ounces/400 g), peeled and cut into medium chunks
1 medium onion (5 ounces/150 g), halved lengthwise and cut into thin wedges
¼ bunch cilantro (2 ounces/50 g), most of the bottom stems discarded, finely chopped
2 tablespoons extra-virgin olive oil
Sea salt and finely ground black pepper
1. Drain and rinse the chickpeas well and put in a medium pot. Add the saffron and 3 cups (750 ml) water. Bring to a boil over medium-high heat, skimming the froth from the surface. Reduce the heat to medium-low. Cover the pot and cook for 30 minutes, or until the chickpeas are tender but not mushy.
2. Add the sweet potato, onions, cilantro, and olive oil. Season with salt and pepper to taste. Cover and cook for 10 more minutes, or until the sweet potatoes are tender and the water is completely evaporated. Serve hot, warm, or at room temperature.