Chickpea and winter vegetable tagine

ingredients

• • 2 tablespoon olive oil
  • 2 medium red onions, each cut into 8 wedges
  • 2 teaspoon finely grated ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon cinnamon
  • 250 gram kumara, skin on, cut into bite-sized pieces
  • 3 carrots, cut into bite-sized pieces
  • 1 1/2 cup cooked chickpeas or 400g tin chickpeas, rinsed and drained
  • pinch saffron, steeped in 1 tbsp boiling water for 5 minutes
  • 2 cup vegetable stock
  • fine sea salt
  • finely grated zest 1 small lemon
  • coriander leaves and lightly toasted slivered almonds, to serve

method

• • 1

    Heat olive oil in a large saucepan, add onion wedges and cook for 3 minutes or until starting to soften. Add ginger and cumin seeds and cook for a further 1 minute, stirring often.

  • 2

    Add cinnamon and cook for 30 seconds before adding kumara, carrot, chickpeas, saffron (plus soaking water) and vegetable stock. Give it all a good stir, season with a little fine sea salt and bring to the boil.

  • 3

    Reduce heat to a simmer, cover with a lid and cook for 15 minutes or until kumara and carrot are tender. Remove lid and cook for a further 5 minutes.

  • 4

    Stir through lemon zest and adjust seasoning if needed. Serve in bowls topped with coriander leaves and toasted almonds.

notes

• Serves 4-6.