Quick Chickpea Tagine

Sample Middle Eastern cooking with this simple and quick-to-make chickpea dish by Mike Robinson
By Mike Robinson
Quick Chickpea Tagine
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 100 ml olive oil
  • 1 onion, chopped
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 x 400 g tin chickpeas
  • 100 g pitted green olives
  • bunches coriander, leaves and stems separated
  • 2 preserved lemons, quartered, available from specialist stores
  • 125 ml white wine
  • 200 ml vegetable stock
  • 1 tsp cumin seeds, toasted
  • 1 x 4 cm cinnamon sticks

For the chilli paste

  • 3 red chillies, chopped
  • 6 cloves garlic, chopped
  • 1-2 tbsp olive oil
  • 1/2 lemon, juice

Method

1. Heat the olive oil and add the chopped onions. Cover and cook until softened, but not coloured.

2. Add the peppers, chickpeas, tomatoes, olives, chopped coriander stalks, lemons, white wine, stock and the spices. Simmer for 20 minutes, until everything has cooked down and thickened.

3. While the chickpeas are cooking, pound the chillies and garlic with the olive oil and lemon juice to make a slack paste.

4. Stir the coriander leaves and chilli paste into the warm chick pea mixture and serve with flat breads.

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