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Quick chickpea tagine

Mike Robinson from Great Food Bites
Sample Middle Eastern cooking with this simple and quick-to-make chickpea dish by Mike Robinson

Quick chickpea tagine

Method

1. Heat the olive oil and add the chopped onions. Cover and cook until softened, but not coloured.

2. Add the peppers, chickpeas, tomatoes, olives, chopped coriander stalks, lemons, white wine, stock and the spices. Simmer for 20 minutes, until everything has cooked down and thickened.

3. While the chickpeas are cooking, pound the chillies and garlic with the olive oil and lemon juice to make a slack paste.

4. Stir the coriander leaves and chilli paste into the warm chick pea mixture and serve with flat breads.

Comments add a comment

waxingsatirical | Posted 26-Aug-08

I registered just to write this comment..... WHAT TOMATOES!

also this recipe worries me, there is lots of liquid going in and not much to soak it up, i'm left dubious

Serves: 4

Prep: 20 min
Cook: 30 min

Ingredients
100ml Olive oil
1 onion, chopped
1 green pepper, sliced
1 red pepper, sliced
1 x 400g tin Chickpeas
100g pitted green olives
bunch Coriander, leaves and stems separated
2 Preserved lemons, quartered, available from specialist stores
125ml White wine
200ml vegetable stock
1 tsp Cumin seeds, toasted
1 x 4 cm cinnamon stick