Chickpea & Roasted Veg Tagine
This recipe combines the earthy flavors of roasted vegetables with aromatic spices and sweet prunes, all simmered in a rich tomato and red wine sauce. The dish is warm and comforting, perfect for a cozy dinner at home. Serve over fluffy couscous and sprinkle with toasted flaked almonds for a delightful texture contrast.
— Constant Cookbook
Ingredients
- 350g new potatoes , halved
- 1 fennel bulb , trimmed and cut into chunky batons
- 1 medium carrot , cut into chunks
- 1 red or yellow pepper , deseeded and cut into chunks
- 1 large red onion , cut into chunks
- 4 tbsp rapeseed or extra-virgin olive oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds, crushed
- 3 garlic cloves , chopped
- 400g can chopped tomatoes
- 400g can chickpeas , rinsed and drained
- 250ml red wine
- zest and juice 1 orange
- 1 cinnamon stick
- 8 prunes , halved
- couscous and toasted flaked almonds, to serve (optional)
Instructions
- Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
- Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 241 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.36 milligram of sodium
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