Chickpea & Greens Tagine
Donal's Notes
This speedy ‘tagine’ falls somewhere in between a French ratatouille and a Moroccan tagine. It’s a wonderful recipe for using up any stray vegetables that you may find lurking at the bottom of your fridge.
Casserole
Instructions
1
Heat the oil in a lidded casserole or deep sauté pan. Gently fry the onions over a low heat for 6–8 minutes until softened. Add the ras el hanout and garlic, cook for 1 minute, then add the fennel and courgettes.
2
Increase the heat to high and cook for 5 minutes before adding the red pepper, tomatoes and chickpeas along with 400ml water from a just-boiled kettle. Season well, cover and simmer for 15 minutes.
3
Add the spring greens, cover and cook for a few more minutes until they are just wilted. Scatter with the parsley and serve.
