Chickpea & roasted veg tagine

Chickpea & roasted veg tagine

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(5 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
241
protein
7g
carbs
32g
fat
9g
saturates
1g
fibre
5g
sugar
15g
salt
0.36g

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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Method

  1. Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
  2. Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.

Recipe from Good Food magazine, May 2010

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Comments

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lucacampana's picture

Horrid recipe to say the least. Orange kills the dish.

rubychickens's picture

Followed the recipe exactly but was disappointed with the result, the flavour of the roast veg and spices was overpowered by the orange and wine so I would probably just use the zest and maybe 100 ml of wine if I were to make it again. I added some salt so it was OK.

tuesday4475's picture
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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.

mounses2's picture
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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.

sophg10's picture

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!

catherine1976's picture
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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!

chhaya's picture

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!

lilacemily's picture
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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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