Chickpea and carrot tagine
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
While this quick budget tagine can’t afford all the ingredients of a traditional Moroccan tagine, it is a delightfully hearty veggie stew with plump raisins and sweet tender carrots.Ìý
This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.13 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
By Saskia Sidey
Ingredients
- olive oil: 2 tbsp olive oil
- red onions: 2 red onions, thinly sliced
- cumin: 2 tsp ground cumin
- chilli: 1 tsp chilli flakes
- carrots: 350g/12oz carrots, cut into 3cm/1¼in chunks
- chickpeas: 400g tin chickpeas (not drained)
- chopped tomatoes: 200g/7oz tinned tomatoes (half a tin of chopped tomatoes)
- long-grain rice: 125²µ/4½´Ç³ú long-grain rice
- vinegar: 1 tbsp white wine vinegarÌý
- parsley: small handful fresh parsley, finely chopped
- mint: small handful fresh mint, finely choppedÌý
- black pepper: salt and ground black pepperÌý
Method
Heat the olive oil in a large, deep saucepan over a medium heat. Once hot, fry the onions for 5–6 minutes, or until starting to soften. Add the cumin and chilli flakes with a splash of water and cook until fragrant. Add the carrots and stir well to coat in the seasoning.Ìý
Pour in the chickpeas, along with the liquid from the tin, and the tinned tomatoes. Cook for 35–40 minutes on a low simmer, until the carrots are tender and the sauce is reduced.Ìý
In the meantime, run cold water over the rice in a large pan and then transfer to a sieve and rinse under the cold tap until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring to a boil for 2 minutes over a high heat. Once the rice starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam.Ìý
Season the tagine with a splash of vinegar and garnish with freshly chopped parsley and mint. Serve with the rice and enjoy.Ìý
