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.
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).