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    Spiced vegetable tagine with chickpeas

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    Spiced vegetable tagine with chickpeas

    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.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes


    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.

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    Cook’s tip

    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.


    Average user rating

    4 stars