Chickpea and carrot tagine

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat

Ingredients

  • 2 onions
  • 1 bunch spring carrots
  • 1 orange, unpeeled
  • 1 tablespoon fennel seeds
  • 3 tablespoons olive oil
  • 300 ml vegetable stock
  • 250 g tinned chickpeas
  • Salt and pepper

1 tagine or 1 flameproof casserole dish

1 chopping board

Method

Peel and chop the onions. Peel the spring carrots.

Cut the unpeeled orange into cubes.

Soften the onion and fennel seeds in olive oil over low heat in a tagine or flameproof casserole dish. Add the carrots and orange, pour in the vegetable stock and cook for 10 minutes.

Add the drained chickpeas and cook another 5 minutes. Season.