A hearty vegetarian stew for the autumn. To make it into a chunky soup simply add 500ml vegetable stock and serve with crusty bread.
Chickpea Tagine Recipe
A hearty vegetarian stew full of Moroccan flavoursfor the autumn
Ingredients
| 2 tbsp | olive oil |
| 1 | onion, peeled & chopped |
| 1 | clove of garlic, peeled & chopped |
| 1-2 | carrots, peeled & chopped |
| 1 | red pepper, finely sliced |
| 2 tsp | Steenbergs organic fajita seasoning or Steenbergs organic tagine spice mix |
| 1 | tin tomatoes |
| 2 | tin of chickpeas, drained |
| salt & pepper |
Method
- Warm the oil in a large saucepan and fry all of the vegetables for 5-10 minutes until soft.
- Add the spices/seasoning, stir and cook for a couple of minutes.
- Finally add the tin of tomatoes (then refill the empty tin with water and add that too) and the chickpeas and simmer on a low to medium heat for 20 -30 minutes until it has thickened slightly and all of the flavours have mingled.
- Season with salt and pepper or Steenbergs organic perfect salt.
- Serve with couscous, rice, potatoes or use as a savoury filling for pancakes.
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