Save to your scrapbook
Spiced vegetable tagine with chickpeas
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Warm up on chillier autumn evenings with a hearty spiced stew, packed full of root veg and chickpeas, that gives you 2 of your 5 a day.
1 tbsp olive
1 onion, sliced
300g carrots, cut into 3cm chunks
300g parsnip, cut into 4cm chunks
1 clove garlic, crushed
1 tbsp Bart Blends Baharat spice mix
500ml vegetable stock
400g can chickpeas, drained and rinsed
1 tbsp tomato puree
1/2 x 25g pack fresh parsley, roughly chopped
Lemon wedges and flatbread, to serve
1 Heat the oil in a large saucepan and add the onions, carrots and parsnips. Cook for 8–10 minutes over a low heat, until the vegetables are slightly softened and the onions are golden. Add the garlic and spice mix and cook for another minute.
2 Pour in the stock and add the chickpeas and tomato purée. Season and bring to a simmer. Cover and simmer gently for 20 minutes until the vegetables are tender. Stir in the parsley and serve the tagine with torn flatbreads and a squeeze of lemon.
For a traditional tagine, swap the baharat for ras el hanout, a North African mix of spices including mace, cloves, turmeric and rose buds, that gives an intensely aromatic flavour.
And to drink…
Fruity with a floral finish, Villa Blanche Pinot Noir is a perfect match for the aromatic tagine.
Typical values per serving:
This recipe was first published in September 2015.