This Moroccan Chickpea Tagine is a simple to make spicy stew cooked in about 25 mins. Can be served with warm flatbreads
Chop the onions and add to a large pan with a little oil and gently fry to soften,
Add the chopped mixed peppers to the pan,
Add the chopped mushrooms to the pan,
Add a tin of rinsed chickpeas to the pan,
Add the chopped chilli and the ras el hanout spices to the pan and stir,
Add a tin of chopped tinned tomatoes and stir and cover with a lid and simmer for 15 mins, stirring occasionally.
Serve with chopped parsley and optionally warm flat breads.
Ingredients 
Sauté the onions 
add the peppers 
add the mushrooms 
add the chickpeas 
add the red chilli 
add the spices 
stir all together 
add the tomatoes 
cover with lid and cook for 15 mins 
stirring occasionally 
add chopped parsley 
ready to serve
Moroccan Chickpea Tagine
Equipment
Ingredients
- 1 onion
- 250 gm mixed peppers
- 250 gm Brown Mushrooms
- 210 gm cooked chickpeas
- 400 gm chopped tomatoes
- 1 fresh red chilli
- 2 tbsp rasa el hanout
- 2 tbsp chopped parsley
Method
- Chop the onions and add to a large pan with a little oil and gently fry to soften,
- Add the chopped mixed peppers to the pan,
- Add the chopped mushrooms to the pan,
- Add a tin of rinsed chickpeas to the pan,
- Add the chopped chilli and the ras el hanout spices to the pan and stir,
- Add a tin of chopped tinned tomatoes and stir and cover with a lid and simmer for 15 mins, stirring occasionally.
- Serve with chopped parsley and optionally warm flat breads.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).