Chickpea Salad With Cumin Vinaigrette

• 1 tablespoon red vinegar
• 1 lemon, juice of
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 2 teaspoons capers, drained
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 2 teaspoons olive oil
• 1 (15 1/2 ounce) can chickpea, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
• 1 tomato, chopped
• 1 roasted red pepper, drained and chopped (from a jar)
• 2 tablespoons fresh thyme (chopped)
• 2 tablespoons fresh parsley (chopped)
• sea salt, to taste
• pepper, to taste
• 1/4-1/2 cup feta cheese

Directions:

1. Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
2. Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
3. Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

Beef Tagine With Sweet Potatoes

1 1/2-2 lbs stewing beef, cubed

2 tablespoons vegetable oil

1 pinch tumeric

1 onion, chopped

1 fresh chili pepper, seeded and chopped

1 1/2 teaspoons paprika

1 pinch cayenne pepper

1/2 teaspoon cumin

1 lb sweet potato

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh cilantro

1 tablespoon butter

Salt and pepper

Directions:

1. Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until the meat is evenly browned, stirring frequently.
2. cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid.
3. preheat the oven to 350.
4. add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat.
5. cover tightly and cook in the oven for 1 - 1 1/2 hours, till the meat is very tender, checking occasionally and adding extra water if necessary, to keep the stew moist.
6. meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring.
7. transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain.
8. stir the chopped herbs into the meat, adding a little extra water if the stew appears dry.
9. arrange the potato slices over the meat and dot with butter.
10. cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender.
11. increase the oven temp to 400.
12. remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden.
13. serve at once.