Chickpea & roasted veg tagine

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• Fay

  29 April 2010

  Fay rated and commented on this recipe

  

  I tried this recipe after seeing it in the May edition of Good Food Magazine. I was deeply disappointed with the end result. We often eat middle eastern inspired dishes but have never tasted anything like this. The combination of wine, cinnamon and orange gave the tagine a rather unpleasant Mulled wine undertone. This clashed with the fennel rather than complimented it. It took the addition of new flavours to mask this taste and make the dish palatable. Deeply disappointed!

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• Chhaya

  13 May 2010

  Chhaya commented on this recipe

  I made a few adaptations: 1. I curshed the cumin, fennel and corriander seeds, and used powdered cinnamon. 2. cut the fennel into smaller chunks, as it's quite a strong taste. 3. used vegetable stock, instead of red wine, 4. added a little fresh green chillie 5. served with rice rather then couscous DELICIOUS!

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• Catherine

  17 May 2010

  Catherine rated and commented on this recipe

  

  I tried this dish last weekend and it was GREAT. I quite like the addition of wine, which gave an interesting taste to the dish (avoids the tomatoes to be too overpowering). great with the couscous and toasted almonds!

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• Rosie

  25 December 2010

  Rosie rated this recipe

  

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• sophg

  08 October 2011

  sophg commented on this recipe

  Made this last night and had to make a few adaptations to the sauce. The orange was quite strong and bitter in it, added cumin powder, spiced paprika powder, chilli, ground coriander and worcester sauce. It may have been down to the face that the oranges were not great, but defiantly needs spices in the sauce. Also tried leeks in the veg mix and worked great!

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• Mounses2

  16 January 2012

  Mounses2 rated and commented on this recipe

  

  I too made a few changes, which I think really made the difference. There was no fennel or fennel seeds available where I live so I used butternut squash instead and used a little tarragon instead of the fennel seeds to keep the slight linqourise/anissed flavour. This was probably why I didn't find the issues with the fennel taste clashing as other people mentioned. Other than that though i left everything else as stated. I was very apprehensive when i made the wine sauce as it tasted so strongly of the wine. However, once I put in the veg and left it for a few hours to 'mature' it was really lovely when we had it that evening and the leftovers the next day.

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• Mardi

  02 February 2013

  Mardi rated and commented on this recipe

  

  Follow recipe exactly and it tasted just great! I am surprised with the negative comments. My guests all loved this dish... I didn't read the comments before making this dish otherwise I would not have made it.

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Ingredients

• 350g new potatoes , halved
• 1 fennel bulb , trimmed and cut into chunky batons
• 1 medium carrot , cut into chunks
• 1 red or yellow pepper , deseeded and cut into chunks
• 1 large red onion , cut into chunks
• 4 tbsp rapeseed or extra-virgin olive oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp coriander seeds, crushed
• 3 garlic cloves , chopped
• 400g can chopped tomatoes
• 400g can chickpeas , rinsed and drained
• 250ml red wine
• zest and juice 1 orange
• 1 cinnamon stick
• 8 prunes , halved
• couscous and toasted flaked almonds, to serve (optional)

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Low-fat

Ingredients

• 350g new potatoes , halved
• 1 fennel bulb , trimmed and cut into chunky batons
• 1 medium carrot , cut into chunks
• 1 red or yellow pepper , deseeded and cut into chunks
• 1 large red onion , cut into chunks
• 4 tbsp rapeseed or extra-virgin olive oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp coriander seeds, crushed
• 3 garlic cloves , chopped
• 400g can chopped tomatoes
• 400g can chickpeas , rinsed and drained
• 250ml red wine
• zest and juice 1 orange
• 1 cinnamon stick
• 8 prunes , halved
• couscous and toasted flaked almonds, to serve (optional)

Per serving

241 kcalories, protein 7.0g, carbohydrate 32.0g, fat 9.0 g, saturated fat 1.0g, fibre 5.0g, sugar 15.0g, salt 0.36 g

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