Chickpea and tomato tagine

Name: Chickpea and tomato tagine
Total time: 30 min
Yield: serves 2
Ingredients: olive oil; ground cumin ½ tsp; paprika ½ tsp; ground ginger ½ tsp; Spanish onion 1, roughly chopped; red pepper 1, cut into cubes; pumpkin 250g, cut into cubes; saffron a pinch, optional; tomatoes 5, roughly chopped or chopped; tomatoes 400g tin; chickpeas 400g tin, rinsed and drained

30 minutes
serves 2
A little effort

A fast and easy vegetarian one-pot that's both healthy and satisfying. Fresh and tinned tomatoes add plenty of flavour along with the pumpkin, onion and red pepper. But it's the paprika, ginger and saffron that give this meal for two its depth. Serve with crusty bread or couscous, if you like.

March 25, 2015 at 3:05 pm

Ingredients

olive oil
ground cumin ½ tsp
paprika ½ tsp
ground ginger ½ tsp
Spanish onion 1, roughly chopped
red pepper 1, cut into cubes
pumpkin 250g, cut into cubes
saffron a pinch, optional
tomatoes 5, roughly chopped or chopped
tomatoes 400g tin
chickpeas 400g tin, 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.