Chickpea & Greens Tagine
Ingredients
- 1 tbsp olive oil
- 1 red onion thinly sliced
- 1 tsp ras el hanout
- 2 clove garlic crushed
- ½ bulb fennel large, thinly sliced
- 1 courgette diced
- ½ red pepper deseeded and sliced
- 125 g vine tomatoes fresh, chopped
- 200 g tinned chickpeas drained and rinsed
- 100 g spring greens finely shredded
- 1 small handful flat leaf parsley finely chopped
Equipment
Casserole
Instructions
- 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.
- Increase the heat to high and cook for 5 minutes before adding the red pepper, tomatoes and chickpeas along with 200ml water from a just-boiled kettle. Season well, cover and simmer for 15 minutes.
- Add the spring greens, cover and cook for a few more minutes until they are just wilted. Scatter with the parsley and serve.
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.
Nutrition
Calories: 221kcal