North African Inspired Tagine style Chickpeas
How exciting! I’ve just received my bespoke organic vegetable delivery and it looks like I’m going to be busy! As well as the regular vegetables I also have some red Jerusalem artichokes (grown locally in the UK), a very large purple kohlrabi, a tub of mixed sprouts, some golden globe beetroot, fresh horseradish and… burdock root? Lots of experiments I think this week! If anyone has ANY ideas or suggestions please feel free to post in the comments!?
Anyway, back to the tagine 🙂 Tagine is actually an earthenware pot which the food is cooked in and seems though when I had a tidy up mine got replaced by a juicer, 😛 I had to cook this in a lidded saucepan. However, that means you can all make it quite easily with no special ‘tagine’ required! 🙂
Gather
- 1 large onion roughly chopped
- 3 garlic cloves roughly chopped
- 100ml water
- 1 large potato roughly chopped
- 100ml water
- 2 large carrots roughly chopped
- 50g tomato puree
- 400g tinned (or carton) tomatoes
- 2 tins (or cartons) of water (approx. 500ml)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 2 x 400g tins of chickpeas drained (but not rinsed)
- 1 yellow pepper seeds removed, roughly chopped
- 1 red pepper seeds removed, roughly chopped
Prepare
- Cook the onion and garlic in a pan with a small amount of water (taken from 100ml), when the pan is drying, add more water and repeat until all of the water has gone.
- Add the potato chunks with 100ml of water, put the lid on and cook for ten minutes.
- Add the carrots, then add the tomato puree and cook for a minute stirring continuously.
© Life Diet Health 2015 - Add the tomatoes and two tins (cartons) of water. Stir to mix.
- Add the salt, pepper, paprika and chickpeas.
- Put the lid on and simmer for an hour.
- Stir in the red and yellow peppers, put the lid back on and get ready to eat! Cook the peppers for five minutes before serving (you want the peppers to still have some crunchy texture).
- Enjoy!
Serve & Store
- This was created to serve with my Moroccan Inspired Millet… Couscous Style! posted yesterday as it is the ideal accompaniment and the flavours complement each other perfectly. It is traditional to mound the millet (couscous) on a big serving plate, then pour the casserole (tagine) over the top!
- You can eat with your favourite grain – brown rice, quinoa, amaranth (I would suggest adding a pinch of mixed spice and a handful of chopped apricots to get the authentic taste if you are not using my millet recipe).
- Serve with chunks of crusty bread (GF if required).
- Eat with fresh green vegetables or salad.
- Store covered in the fridge for up to three days.
- Freeze on day of cooking (allow space for expansion) for up to a month (possibly longer but I’ve not tested that).
