Recipes · Recipes2

Chickpea & Vegetable Tagine Recipe

This has been one of my favourite recipes to make recently. Tagines are named after the earthenware pot they are traditionally cooked in. They are known for their sweet and sour balance of flavours and use of fragrant spices. I love all the spices in this, especially the flavour of cumin. This Tagine isn’t spicy, it just has a little bit of curry powder and chilli to add flavour, not heat. Instead of chickpeas, feel free to use chicken or lamb if you prefer.

Yes, it requires a lot of ingredients, but you probably have most of them in your cupboard anyway. The Tagine freezes well, but don’t freeze the couscous. I like to serve with pitta bread to mop up the sauce!

tagine


Ingredients

This recipe serves 2, but can easily be doubled to serve 4.

  • 1 small onion, finely diced
  • 2 cloves of garlic, peeled and crushed
  • 1 small carrot, finely diced
  • 1 red pepper, cut into 2 cm pieces
  • ½ bunch of fresh coriander, chopped (my supermarket was sold out, though!)
  • 70g tomato puree
  • ½ 400g tin of chickpeas- rinsed and drained
  • 4 tbsp coconut cream
  • 5 dried apricots, roughly chopped
  • a small handful of sultanas
  • 2 tbsp mango chutney
  • 1 heaped tsp cumin
  • ½ tsp paprika
  • ½ tsp ground ginger
  • ½ tsp mild curry powder
  • ½ tsp turmeric
  • ¼ tsp mild chilli powder
  • Salt and pepper to taste
  • 100g couscous
  • 2 pitta bread to serve
Tagine2.jpg
I forgot to picture the apricots and sultanas, oops!

Method

  1. Heat up a medium-sized saucepan and add a little bit of oil
  2. Add the onion and garlic and sauté for one minute. Add the spices and sauté for another minute (be careful not to burn it)
  3. Add the carrot and pepper and stir well for one minute
  4. Add 200ml of boiling water along with the coconut cream, tomato puree and mango chutney and stir well
  5. Stir in the apricots and sultanas
  6. Bring to the boil, then reduce to a simmer for 10 minutes. Season with salt and pepper to taste. Add the chopped coriander
  7. Meanwhile, put the couscous into a bowl and add 230ml of boiling water- stir, then cover with clingfilm and leave to stand for 5 minutes
  8. That’s it- serve and enjoy! Don’t forget your pitta bread!

Tagine3.jpg


Logo

Twitter | Instagram | Facebook | Pinterest

Join Blogs In Bloom: my Facebook community group for bloggers

the_emma_edit@writeme.com

31 thoughts on “Chickpea & Vegetable Tagine Recipe

  1. I’ve been loving chickpeas lately, so this looks like the perfect comfort food! When I go to the store for some gluten free pita breads, I’ll definitely try out this recipe!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s