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Spiced vegetable tagine with chickpeas
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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.
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