Chickpea & tomato tagine

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olive magazine

7 ratings

Recipe by olive magazine

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1. Heat a little oil in a large saucepan or casserole and add the cumin, paprika and ginger and stir.
2. Add the vegetables and fry for 5 minutes, keeping them moving so they brown evenly.
3. Add 250ml water, the saffron (if using), tomatoes and some seasoning, then bring to a simmer.
4. Cover and cook for 10 minutes, then stir in the chickpeas and cook uncovered for a further 10 minutes until the veg is tender.

Low GI

Eat chickpeas and you get a nice low-blood glucose curve. Mixed with the peppers, pumpkin and tomatoes, it helps you avoid sugar peaks and troughs.

Per serving

294 kcalories, protein 13.2g, carbohydrate 42.2g, fat 9.2 g, saturated fat 0.3g, fibre 0g, salt 0 g

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• ange

  08 November 2007

  ange rated this recipe

  

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• astroboy

  26 November 2007

  astroboy rated and commented on this recipe

  

  not satisfying enough for a main dish for me, but my friend loved it

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• snakebarkmaple

  10 January 2008

  snakebarkmaple rated and commented on this recipe

  

  I added additional root veg - sweet potato and parsnip - and a vegetable stock. This went down well as a main course for vegetarians and side dish for meat eaters - so all in all a good basic dish but, for us, it needed a bit more to it.

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• Debbie

  05 February 2008

  Debbie rated and commented on this recipe

  

  This is now a firm family favourite. I add sliced choritzo for added spice or serve with a plain grilled chicken breast. It always goes down a treat.

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• Hilal

  07 May 2008

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• Verity

  27 May 2008

  Verity rated and commented on this recipe

  

  I made this and it went down a storm and was easy to make too. I must admit I did add some extraa spices to give it a bit more punch

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• speedychef

  01 August 2009

  speedychef rated and commented on this recipe

  

  Needed something extra, too bland for me

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Ingredients

• olive oil
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp ground ginger
• 1 red onion , roughly chopped
• 250g pumpkins , cut into cubes
• pinch saffron , optional
• 5 tomatoes , roughly chopped, or a 400g tin of chopped tomatoes
• 400g chickpeas , rinsed and drained

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• olive oil
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp ground ginger
• 1 red onion , roughly chopped
• 250g pumpkins , cut into cubes
• pinch saffron , optional
• 5 tomatoes , roughly chopped, or a 400g tin of chopped tomatoes
• 400g chickpeas , rinsed and drained

Per serving

294 kcalories, protein 13.2g, carbohydrate 42.2g, fat 9.2 g, saturated fat 0.3g, fibre 0g, salt 0 g

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