Recipe information
Ingredients for - Chickpea & roasted veg tagine
1. 350g new potatoes , halved -
2. 1 fennel bulb , trimmed and cut into chunky batons -
3. 1 medium carrot , cut into chunks -
4. 1 red or yellow pepper , deseeded and cut into chunks -
5. 1 large red onion , cut into chunks -
6. 4 tbsp rapeseed or extra-virgin olive oil -
9. 1 tsp coriander seeds, crushed -
12. 400g can chickpeas , rinsed and drained -
13. 250ml red wine -
16. 8 prunes , halved -
17. couscous and toasted flaked almonds, to serve (optional) -
How to cook deliciously - Chickpea & roasted veg tagine
1. Stage
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. Stage
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.
