Are you looking for something a little on the lighter side? This delicious and simple to make tagine can be whipped together in no time at all with a few store cupboard ingredients. This is super nutritious and provides a well balanced, vegetarian lunch or dinner. You need a good stock base to add the depth of flavour so I suggest one 500 ml pouch my organic vegetable stock.
Olive oil, for cooking
1 tsp turmeric
1 tsp cinnamon
1 tsp cumin
¼ tsp cayenne pepper
3 cloves garlic, minced
3 shallots, sliced
2× (400g) tins chickpeas, drained & rinsed
3 large carrots, sliced
500ml vegetable stock
Salt & pepper
Plain or Greek style yoghurt (or suitable alternative)
Fresh mint or flat leaf parsley
Heat a large pan over medium high heat. Once hot, add a drizzle of olive oil, lower heat to medium then add the spices.
Cook for about 1 minute, stirring occasionally, then add the garlic and shallots. Cook until onions are soft, about 2-3 minutes.
Add drained chickpeas, carrots, sultanas and vegetable stock.
Stir to combine and season with a bit of salt and pepper. Cover pan and leave to simmer for about 20 minutes, stirring occasionally.
Check for seasoning and add more salt if needed. Serve tagine with dollops of yoghurt and roughly chopped mint or flat leaf parsley. Make sure to have some crusty bread to mop up the delicious juices!