Chickpea & tomato tagine

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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

  Hilal rated this recipe

  

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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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• hehesquirrel

  15 August 2010

  hehesquirrel rated and commented on this recipe

  

  I used kidney beans instead of chickpeas. It still works well. I thought it was just aright. But my boyfriend thinks it is great. I will make it again.

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• AlicetheCakeLover

  29 August 2011

  AlicetheCakeLover rated and commented on this recipe

  

  Loved this but changed and added a few more ingredients. I used potatoes and leeks instead of pumpkin. Added a 1/4 tsp of cayenne, 2 sprigs of fennel leaf, a sprig of rosemary, 2 bay leaves, 3 sprigs of oregano and a few minutes before serving threw in a few handfuls of cous cous and some tiny cherry tomatoes from the garden. The cous cous soaked up a lot of the juice and made the dish a meal in one. My family looked dismayed when the saw "vegetable stew" but soon changed their minds and had second and third helpings. Thank you for sharing the recipe.

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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

Ready in 30 minutes

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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