Spiced Tomato and Chickpea Tajine

Name: Spiced Tomato and Chickpea Tajine
Cuisine: Moroccan
Ingredients: 100 ml White Chicken stock (see Essentials) or water; ½ teaspoon saffron threads; 1 teaspoon sweet paprika; 1 teaspoon ground cinnamon; 1 teaspoon ras el hanout; 1 tablespoon minced ginger; 2 small red chillies, finely sliced; 4 cloves garlic, finely sliced; 1 teaspoon sea salt; 4 tablespoons fresh peas; 4 tablespoons cooked, double-peeled broad beans; 2 tablespoons small black olives, pitted; 1 teaspoon castor sugar; 200 g Roasted Cherry Tomatoes (see Essentials); 1 tablespoon Harissa (see Essentials); 100 ml White Chicken stock (see Essentials) or water; 1 teaspoon freshly ground black pepper; 3 tablespoons shredded parsley leaves; 1 cup dried chickpeas, soaked overnight; 50 ml olive oil; 1 white onion, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

It really is worth making the effort to buy good-quality dried chickpeas and soak and cook them yourself. The difference in texture between the dried and tinned varieties is astounding (though it can be useful to have a tin in the pantry for an emergency).

Ingredients

1 cup dried chickpeas, soaked overnight
50 ml olive oil
1

Africa
Morocco
Vegan
Gluten-free

Method

Cook the chickpeas in boiling water for 40 minutes or until soft. Strain, discarding the water.

Heat the oil in a wide-based pan and saute the onion, garlic, chilli and ginger for about 5 minutes until softened and fragrant. Stir in the ground spices, then add the saffron and stock and simmer for 3 minutes. Add the cooked chickpeas and harissa and simmer gently for 5 minutes.