Chickpea & roasted veg tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 350g new potatoeshalved
- 1 fennel bulbtrimmed and cut into chunky batons
- 1 medium carrotcut into chunks
- 1 red or yellow pepperdeseeded and cut into chunks
- 1 large red onioncut into chunks
- 4 tbsp rapeseed or extra-virgin olive oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp corianderseeds, crushed
- 3 garlic cloveschopped
- 400g can chopped tomatoes
- 400g can chickpeasrinsed and drained
- 250ml red wine
- zest and juice 1 orange
- 1 cinnamon stick
- 8 pruneshalved
- couscousand toasted flaked almonds, to serve (optional)
Nutrition: per serving
- kcal241
- fat9g
- saturates1g
- carbs32g
- sugars15g
- fibre5g
- protein7g
- salt0.36glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
step 2
Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.
