Vegetable Tagine
Traditional Flavours of Morocco in this vegetable and chickpea tagine.
Course:
Main Course
Keyword:
chickpeas, plant based, tagine, vegan, vegetarian
Gather
- 1 teaspoon oil (olive is traditional)
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 1 teaspoon ginger (powdered)
- 1 teaspoon cumin (powdered)
- 1 teaspoon garlic (granules)
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon white pepper
- salt to taste
- 1 carton passata
- 2 tins chickpeas (drained)
- 1 medium carrot (sliced length-ways into 4)
- 1 medium courgette (sliced length-ways into 4)
- small handful fresh olives (pink are best but green or black are great too).
Prepare
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Heat the oil in your dish, then add the onion and cook until translucent.
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Add the tomatoes and cook for a couple of minutes then add the spices (ginger, cumin, garlic, paprika, turmeric, white pepper and salt). Stir well, then add the passata. Cover and cook for five minutes.
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Mix the chickpeas in, then lay the vegetables on the top and dot the olives around the dish. Cover and cook for thirty minutes.
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Enjoy!
