Chickpea and tomato tagine
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- olive oil
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp ground ginger
- 1 Spanish onion, roughly chopped
- 1 red pepper, cut into cubes
- 250g pumpkin, cut into cubes
- a pinch saffron, optional
- 5 tomatoes, roughly chopped or chopped
- 400g tin tomatoes
- 400g tin chickpeas, rinsed and drained
Method
- STEP 1
Heat a little oil in a large saucepan or casserole and add the cumin, paprika and ginger and stir. Add the vegetables and fry for 5 minutes, keeping them moving so they brown evenly.
- STEP 2
Add 250ml water, the saffron (if using), tomatoes and some seasoning, then bring to a simmer. Cover and cook for 10 minutes, then stir in the chickpeas and cook uncovered for a further 10 minutes until the veg is tender.
