Chickpea tagine
This warming tagine is packed with nutritious chickpeas and spinach, and flavoured with warming spices like cinnamon, cumin and turmeric. A hearty, filling dinner that's full of the good stuff
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1tbsp olive oil
- 1onion, finely chopped
- 1tsp ground turmeric
- 5 ½tsp cumin seeds, lightly crushed
- 5 ½tsp ground cinnamon
- 1tsp paprika
- 1tsp coriander seeds, lightly crushed
- 400g chopped tomatoes
- 1tsp runny honey
- 500g baby new potatoes, halved or quartered if large
- 500ml vegetable stock
- 400g chickpeas, rinsed and drained
- 100g baby spinach leaves
- ½coriander, chopped
- 30g toasted flaked almonds, to garnish
Instructions
Step 1
Heat the oil in a large heavy-based frying pan or dish. Cook the onion and garlic for 10 mins, covered, until soft. Add in the turmeric, cumin, cinnamon, paprika and coriander seeds, and cook for a further 2 mins. Add the tomatoes, honey, potatoes and stock, and cook on a low simmer, covered, for 15-20 mins or until the potatoes are tender.Step 2
Add in the chickpeas and continue to cook for 5 mins, uncovered. Add in the spinach, season and stir until the spinach has just wilted. Serve the tagine with the coriander and almonds sprinkled over.