Tell me what you eat, and I will tell you who you are … Check This Amazing Recipe: Chickpea and carrot tagine
How to Make Chickpea and carrot tagine
less than 30 mins
10 to 30 mins
- 2 tbsp olive oil
- 2 red onions
- 2 tsp ground cumin
- 1 tsp chilli
- 350g/12oz carrots
- 400g tin chickpeas
- 200g/7oz tinned tomatoes (half a tin of chopped tomatoes
- 125g/4½oz long-grain rice
- 1 tbsp white wine vinegar
- small handful fresh parsley
- small handful fresh mint
- salt and ground black pepper
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.
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.
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.
Season the tagine with a splash of vinegar and garnish with freshly chopped parsley and mint. Serve with the rice and enjoy.