This warming chickpea tagine is super simple to make and goes really well with brown rice and loads of herbs and flaked almonds. We made ours in a slow cooker overnight. We like it spicy but feel free to omit the chilli if you prefer a milder flavour.
Ingredients
- 400g chickpeas (if tinned ensure you soak for at least 2 hours and rinse)
- 1 onion chopped
- 1 small butternut squash, peels and chopped into cubes
- 2 courgettes, chopped into cubes
- 2 cloves of garlic, chopped
- 12 dried organic apricots, quartered
- 1 sliced red chilli or 1 tsp of chilli flakes
- 1 tsp of coconut oil
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 500g jar of organic passata
- 1/2 preserved lemon, chopped small
- Handful toasted flaked almonds to serve
- Handful of chopped parsley to serve
Method
- Place the vegetables, chickpeas, garlic, apricots, red chilli, passata and preserved lemon in the slow cooker
- In a small heave bottom frying pan melt the coconut oil on a medium heat
- Add the paprika, cumin, ginger and cinnamon and cook for about 30 seconds taking care not to burn
- Add the toasted spices to the slow cooker
- Cook overnight on low for about 8 hours or on high for about 3 hours
- Serve with flaked almonds and chopped parsley
