A Marak is the vegetarian version of what is now known as a tagine. The word tagine refers both to the cone-shaped earthenware cooking pot and the dish that is cooked in it.
Marak should be served in the same way as a tagine, with piled heaps of couscous and fiery Harissa on the side.
6 cloves of garlic, peeled
Large bunch of cilantro
2 teaspoons each of ground cumin & smoked paprika
Large pinch of saffron strands
2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons tomato paste
4 tablespoons olive oil
Salt and freshly ground black pepper
2 large onions, peeled
2 large sweet potatoes or yams, peeled
6 large or 12 small carrots, peeled
2 red peppers
796ml tinned diced tomatoes
450ml tinned chickpeas
2 cinnamon sticks
- Pre-heat the oven to 350 degrees Fahrenheit.
- Crush the garlic and chop the cilantro. Reserve half the cilantro and mix in the remaining marinade ingredients.
- Cut the onions into quarters and the sweet potato or yams, carrots and red peppers into large chunks.
- Pour the marinade over the vegetables and mix well. Put the vegetables into a large roasting tin with one cup of water and cover the tin with aluminium foil. Cook for 40 minutes until the vegetables are soft, add the chickpeas and return to the oven, uncovered, until the vegetables have started to brown.
- Taste and season and serve immediately, garnished with the remaining cilantro.