Moroccan Noodle Tajine with Vegetables and Chickpeas (Trid)
Looking for a comforting Moroccan recipe that's different from classic couscous? This noodle tajine with vegetables and chickpeas, also called Trid, is a perfect family dish. Spices like ras el hanout and cumin fill the kitchen with aroma and the noodles soak up all the flavorful vegetable juice. Answering your question about essential Moroccan spices: ras el hanout is a must-have blend, along with cumin, paprika and ginger. For an authentic tajine, slow cooking in a clay pot is key. Here, the quick noodle version is ideal for a weeknight.
Ingredients
- Rice noodles or vermicelli250 g
- Cooked chickpeas200 g
- Onion1 large
- Garlic2 cloves
- Carrots2
- Zucchini1
- Peeled tomatoes400 g (can)
- Olive oil3 tbsp
- Ras el hanout2 tsp
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh cilantroa few sprigs
Instructions
- 1
Heat olive oil in a tajine or large pan. Add chopped onion and crushed garlic, sauté 3 min.
- 2
Add diced carrots and zucchini, then crushed peeled tomatoes. Mix and cook 5 min.
- 3
Stir in ras el hanout, cumin, paprika, salt and pepper. Pour in a glass of water (about 200 ml), cover and simmer 15 min on low heat.
- 4
Add drained chickpeas and rice noodles (or vermicelli). Gently mix, cover and cook 8-10 min until noodles are tender and have absorbed the juice.
- 5
Sprinkle with fresh chopped cilantro just before serving. Serve hot, with Moroccan bread or fine semolina.
- 6
Adjust seasoning if needed: a squeeze of lime for freshness if desired.
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