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Chickpea & roasted veg tagine

Ingredients

  1. Step 1 350g new potatoes , halved
  2. Step 2 1 fennel bulb , trimmed and cut into chunky batons
  3. Step 3 1 medium carrot , cut into chunks
  4. Step 4 1 red or yellow pepper , deseeded and cut into chunks
  5. Step 5 1 large red onion , cut into chunks
  6. Step 6 4 tbsp rapeseed or extra-virgin olive oil
  7. Step 7 1 tsp cumin seeds
  8. Step 8 1 tsp fennel seeds
  9. Step 9 1 tsp coriander seeds, crushed
  10. Step 10 3 garlic cloves , chopped
  11. Step 11 400g can chopped tomatoes
  12. Step 12 400g can chickpeas , rinsed and drained
  13. Step 13 250ml red wine
  14. Step 14 zest and juice 1 orange
  15. Step 15 1 cinnamon stick
  16. Step 16 8 prunes , halved
  17. Step 17 couscous and toasted flaked almonds, to serve (optional)
Chickpea & roasted veg tagine
Calories: 241 Carbohydrate: 32 g Protein: 7 g Fat: 9 g
Cook time: 70 minutes Prep time: 20 minutes Total time: 90 minutes Servings: 6

TAGS

Dinner Main course Moroccan Josh Eagleton 2 of 5-a-day 400 kcal or less 6 serving carrot carrot Celia Brooks Brown chickpea chickpea Chopped tomato Chopped tomato Cinnamon stick Cinnamon stick Couscou Family Fennel bulb Fennel bulb Fennel seed Fennel seed Main Moroccan New potato New potato Over an hour prune prune Stew Tagine Vegetarian

Directions

  1. 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.
  2. 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.