Recipe Rhubarb Tagine
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Auteur : Julien Joré, Chef du Comptoir RhubarbeInternet : https://ici.radio-canada.ca/tele/l-epicerie/site/complements/recette/3132/recette-tagine-rhubarbe-epicerie
INGRÉDIENTS
PRÉPARATION
- 500 g rhubarb cut into 1/2 centimeter
- 1 diced eggplant
- 1 sliced yellow onion sautéed with 2 tbsp olive oil
- 400 g chickpeas
- 2 chopped dried dates
- 30 g chopped pistachios
- 2 tbsp. tablespoon of brown sugar
- 10 g of chopped ginger
- 1 pinch of chili pepper
- Chopped fresh mint leaves
PRÉPARATION
- Place all ingredients in a saucepan and cook over medium heat for 15 minutes or until cooked through.
- Add the chopped fresh mint
- Can be eaten hot, warm or cold with couscous.
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