Chickpea and Preserved Lemon Tagine
Serves 6
If you want a super quick and easy meal then this is perfect. Ready in half an hour but bursting with flavour, this Moroccan-inspired stew can be flung together from a few store cupboard ingredients.
I’ve called this a tagine, but I’ve just made it in a normal pan on the hob. If you wanted to make this in a proper tagine in the oven then you can of course, it’ll just take a lot longer! At step four you would transfer it to your tagine and cook at 150c for an hour or two.
- Ingredients:
- 2 tbsp oil
- 1 onion, large dice
- 2 heaped tsp ras al hanout
- 2 cloves of garlic, finely chopped
- 1 pepper, large dice
- 2 pieces of cassia bark/cinnamon sticks
- 2 tins of chopped tomatoes
- 2 tins of chickpeas
- 10 prunes, quartered
- 2-3 preserved lemons, finely chopped
- Salt and pepper
Step 1: Soften the onion in the oil for five minutes on a medium heat.
Step 2: Add the ras al hanout and stir for one minute.
Step 3: Add the garlic and diced pepper and stir for another minute.
Step 4: Add the tinned tomatoes, chickpeas, cassia/cinnamon, prunes and preserved lemons. Simmer for 20 minutes. Season to taste.
We had this with couscous or quinoa and a fat-free yogurt, spiced up with some garam masala (simply stir a teaspoon of the spice mix through a few tablespoons of the yogurt). You could also have some salad or vegetables on the side.
