Name: Chickpea and winter vegetable tagine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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

Chickpea and winter vegetable tagine

Feel free to use whatever winter vegetables you have at hand to create this delicious vegetarian tagine recipe. Chunks of potato, pumpkin, broccoli or cauliflower would also work wonderfully. Created by Emma Galloway for Taste magazine

Serves 4

Prep

15M

Cook

20M

Total

35M

For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme

This recipe was first published in Taste magazine.

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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.