Chickpea and tomato tagine
Serves 2
A little effort
Total time:
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.
Skip to ingredients
- olive oil
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp ground ginger
- 1 Spanish onionroughly chopped
- 1 red peppercut into cubes
- 250g pumpkincut into cubes
- a pinch saffronoptional
- 5 tomatoesroughly chopped or chopped
- 400g tin tomatoes
- 400g tin chickpeasrinsed and drained
Nutrition: per serving
- kcal294
- fat9.2g
- carbs42.2g
- protein13.2g
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.
