Chickpea and tomato tagine

Chickpea and tomato tagine

  • 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.

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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.

Nutritional Information

  • Kcals 294
  • Fat 9.2g
  • Carbs 42.2g
  • Protein 13.2g
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