If you're after a comforting, healthy dinner for winter evenings but you're sick of chilli and curry, then get your tagine on. It's a rich, Moroccan stew, normally made with meat - this version substitutes the hearty chickpea instead. Cook it in a traditional tagine if you have one; the cone-shaped lid cleverly re-condenses the steam as it rises, keeping the dish tender. It's a slow cooked dish, so if you're lucky enough to own a slow cooker, simply put all the ingredients in and leave for several hours.
You should really add chopped apricots and raisins, but I hate stealth fruit in my dinner so I've left them out. A tablespoon of honey adds some sweetness, but you could always ditch this and add more chilli powder if you want a more fiery dish.
You will need:
- 2 garlic cloves, crushed
- 1 onion
- 1 red pepper
- 1 courgette
- 1 stick of celery
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 carton of passata
- 2 tsp harissa paste
- 1 tbsp honey
- 1 tin of chickpeas, drained
- 500ml vegetable stock
- Handful of fresh coriander, chopped
- Small handful of flaked almonds
- Crush the garlic and chop up the rest of the vegetables. Heat a little oil in a large saucepan over a medium heat, throw in all the veg and cook for 8-10 minutes until softening.
- Add the ginger, cumin and cayenne pepper and stir well to coat the vegetables. Pour in the passata, then stir in the harissa paste and honey.
- Add the chickpeas and then the vegetable stock and bring to a gentle simmer. Cover the pan and leave it for 20-25 minutes until the sauce has thickened, the chickpeas are hot and the vegetables are soft.
- Sprinkle over the coriander and almonds, then serve with cous-cous, rice, baked potatoes or enormous amounts of fancy bread.