Chickpea and broccoli tagine
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- Prep time:
- 15 mins, plus 20 mins soaking
- Cook time:
- 20 mins
- Serves:
- 4
Celia Brooks Brown's peasant-style stew is mild and satisfying - though a dab of fiery harissa finishes it off perfectly...
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Ingredients
For the wheat
- 150g Bulgur wheat
- 300 ml boiling water
For the stew
- 4 tbsp Olive oil
- 2 medium Onions, finely chopped
- 3 plumpcloves Garlic, chopped
- 1 tsp Cumin seeds
- 1 x 2.5 cm cinnamon sticks, (optional)
- 3 tbsp Coriander, chopped
- 3 tbsp Parsley, chopped
- 150g Broccoli, chopped
- 2 x 400g cans Chickpeas, with liquid (do not drain)
- fine sea salt and freshly ground black pepper
- Harissa, to serve (optional)
Method
1. Put the bulgar wheat in a bowl and pour boiling water over to cover. Leave to swell for 20 minutes, before draining if necessary. With a fork, fluff up and separate the grains. While the wheat is soaking, cook the stew.2. Heat a deep, heavy-based pan over a moderate heat and pour in the oil. Fry the onions until soft and translucent. Add the garlic, cumin seed and cinnamon stick (if using) and cook for about a minute, until fragrant.
3. Add the herbs, broccoli and chickpeas with their liquid, and season with salt and pepper. Cover and bring to the boil, before lowering the heat to a simmer. Cook for about 15 minutes, stirring occasionally.
4. Serve the stew hot with the bulgar wheat and an optional dab of harissa.
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