Vegetable Tagine With Crispy Chickpeas
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Serves 4
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Prep2 0 minutes
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Cook 1 hour 10 minutes
Ingredient
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¼ cup extra virgin olive oil
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2 large red onions, cut into thin wedges
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2 cm piece fresh ginger, peeled, finely grated
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2 garlic cloves, crushed
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2 teaspoons ground cumin
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1½ teaspoons ground coriander
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1 teaspoon ground turmeric
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1.5kg butternut pumpkin, peeled, cut into 4cm pieces
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1 large (550g) eggplant, cut into 4cm pieces
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2 medium red capsicums, cut into 2cm pieces
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1 medium green capsicum, cut into 2cm pieces
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2 x 410g cans chopped tomatoes and paste
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¾ cup vegetable stock
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600g cauliflower, cut into florets
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400g can chickpeas, drained, rinsed
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Fresh coriander leaves, to serve
Recipe
1. Heat 1
tablespoon oil in a large heavybased saucepan over medium heat. Add onion. Cook
for 8 to 10 minutes or until softened. Add ginger, garlic, cumin, coriander and
turmeric. Cook, stirring, for 1 minute or until fragrant. Increase heat to
mediumhigh. Add pumpkin. Cook, stirring, for 5 minutes or until pumpkin starts
to soften.
2. Add eggplant and
capsicums. Cook, stirring, for 2 to 3 minutes or until eggplant starts to soften.
Add tomato and stock. Bring to the boil. Reduce heat to low. Simmer, partially
covered, for 30 minutes. Add cauliflower. Cook for 10 minutes or until tender.
3. Place chickpeas
on a paper towel-lined plate. Pat dry. Heat remaining oil in a frying pan over
medium-high heat. Add chickpeas. Cook, stirring occasionally, for 5 to 7
minutes or until golden and crispy. Transfer to a plate lined with paper towel
to drain.
4. Serve ½ the
tagine (see box) sprinkled with chickpeas and coriander leaves.
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Nutrition: (per serve) 1206kj; 9.5g fat; 1.2g sat fat; 10.3g
protein; 39.6g carbs; 11.5g fibre; 0mg chol; 320mg sodium.
Vegetable Tagine
With Crispy Chickpeas
