Chickpea tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Ingredients
- 1tbsp olive oil
- 1 onion, finely chopped
- 1tsp ground turmeric
- 1 ½tsp cumin seeds, lightly crushed
- 1 ½tsp ground cinnamon
- 1tsp paprika
- 1tsp coriander seeds, lightly crushed
- 400g chopped tomatoes
- 1tsp runny honey
- 500g baby new potatoes, halved or quartered if large
- 500ml vegetable stock
- 400g chickpeas, rinsed and drained
- 100g baby spinach leaves
- ½ bunch of coriander, chopped
- 3 garlic cloves, chopped
- 30g toasted flaked almonds, to garnish
Method
- STEP 1
Heat the oil in a large heavy-based frying pan or dish. Cook the onion and garlic for 10 mins, covered, until soft. Add in the turmeric, cumin, cinnamon, paprika and coriander seeds, and cook for a further 2 mins. Add the tomatoes, honey, potatoes and stock, and cook on a low simmer, covered, for 15-20 mins or until the potatoes are tender.
- STEP 2
Add in the chickpeas and continue to cook for 5 mins, uncovered. Add in the spinach, season and stir until the spinach has just wilted. Serve the tagine with the coriander and almonds sprinkled over.
