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Chickpea Tagine
Feel good, healthy food...
|
Serves |
4 |
|
Prep time |
15 minutes |
|
Cook time |
35 minutes |
Moroccan recipes often feature cinnamon in both savoury dishes and
desserts. Here it goes beautifully with a range of vegetables and
raisins to make a tasty stew that’s best served with yoghurt to
compliment the flavours!
Ingredients
| 1 | red onion (small), thinly sliced |
| 3 | garlic cloves, peeled and finely chopped/crushed |
| 3 | carrots, peeled and sliced |
| 1 tsp | ground turmeric |
| 1 tsp | ground cinnamon |
| 2 tsps | ground cumin |
| 1/4 tsp | cayenne pepper |
| 2 tbsps | olive oil/cooking spray |
| 800g | tinned chickpeas, rinsed and drained |
| 1/4 cup | sultanas |
| salt and pepper, to taste |
Method
- Heat oil in a medium-sized pan. Add the chopped onion and sauté for a few minutes until it begins to soften. Add water if required. Then, add the garlic, chickpeas, carrots, sultanas, spices and 2 cups of water. Using boiling water here will save time. Season with salt and pepper.
- Cover and simmer for 20-25 minutes, stirring occasionally.
- Divide the tagine into 4 portions.
Chef’s tips
Sprinkle fresh parsley on top to garnish. Add a dollop of yoghurt (sour Greek-style) to compliment the flavours. Serve either with rice or on its own.