This exotic vegan tajin is great, not only for those who prefer to eat vegetables rather than animal foods. It is perfect for persons suffering from the coeliac condition, as all the ingredients in this recipe are gluten-free.
A fantastic recipe that, combined with a portion like semolina, brown rice or quinoa, makes this dish a very healthy and balanced recipe (if we want to give it a healthier touch, we can eliminate the sweet element formed by agave nectar).
We will need:
- A courgette
- A small jar of whole tomatoes
- 250 grams of sweet potato
- 400 grams of cooked chickpeas
- A stalk of celery
- A couple of carrots
- One onion
- A handful of almonds
- Two cloves of garlic
- One lemon
- Half a litre of our vegetable broth
- One tablespoon of agave nectar (watch out for the gluten)
- A little chopped fresh ginger
- A pinch of cumin (watch out for gluten)
- A sprig of cinnamon (watch out for gluten)
- A few sprigs of fresh cilantro
- Extra virgin olive oil
- Salt and pepper
Preparation:
First cut the onion into strips and chop the celery well. At El Tajín we fry the vegetables little by little (we can also use an earthenware dish).
Once the vegetables acquired colour, add the entire garlic, ginger, cumin, cinnamon, salt and pepper to the casserole. Cook everything very gently, and when it turns golden brown, add the tomatoes cut into quarters and the juice of a freshly-squeezed lemon.
Continue to cook everything very slowly and when it is ready, add the sweet potato and carrot, peeled and cut into quarters, as well as our vegetable broth. I needs to be stirred and cooked very slowly for half an hour.
After this time, add the agave nectar and the cooked chickpeas (they can be cooked in the same vegetable broth to provide them with more flavour). Let it all cook for another five or ten minutes.
Once we see that the liquid of our Vegan Tagliatelle has a more creamy than watery consistency, add the salt and pepper required and serve it at the table.
Enjoy your meal!