Name: Chickpea tagine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Moroccan
Ingredients: 1tbsp olive oil; 1 onion, finely chopped; 1tsp ground turmeric; 1 ½tsp cumin seeds, lightly crushed; 1 ½tsp ground cinnamon; 1tsp paprika; 1tsp coriander seeds, lightly crushed; 400g chopped tomatoes; 1tsp runny honey; 500g baby new potatoes, halved or quartered if large; 500ml vegetable stock; 400g chickpeas, rinsed and drained; 100g baby spinach leaves; ½ bunch of coriander, chopped; 3 garlic cloves , chopped; 30g toasted flaked almonds, to garnish

Two bowls of chickpea and potato tagine on a white linen table cloth

1tbsp olive oil
1 onion
finely chopped
1tsp ground turmeric
1 ½tsp cumin seeds
lightly crushed
1 ½tsp ground cinnamon
1tsp paprika
1tsp coriander seeds
lightly crushed
400g chopped tomatoes
1tsp runny honey
500g baby new potatoes
halved or quartered if large
500ml vegetable stock
400g chickpeas
rinsed and drained
100g baby spinach leaves
½ bunch of coriander
chopped
3 garlic cloves
chopped
30g toasted flaked almonds
to garnish

Method

step 1
Heat the oil in a large heavy-based frying pan or dish. Cook the onion and garlic for 10 mins, covered, until soft. Add in the turmeric, cumin, cinnamon, paprika and coriander seeds, and cook for a further 2 mins. Add the tomatoes, honey, potatoes and stock, and cook on a low simmer, covered, for 15-20 mins or until the potatoes are tender.
step 2
Add in the chickpeas and continue to cook for 5 mins, uncovered. Add in the spinach, season and stir until the spinach has just wilted. Serve the tagine with the coriander and almonds sprinkled over.