Chickpea TagineNorth African cuisine beautifully balances savoury and sweet but through spices, not added sugar. This tagine is a classic example. A one-pot wonder with a pinch of comfort.

Ingredients

  • 2tbsp - olive oil
  • 1 - small onion, diced
  • 2 - cloves of garlic, minced
  • 2 - cans of chickpeas, rinsed and drained
  • 3 - medium carrots, thinly sliced intro rounds
  • 1cup - chopped, tinned tomoato
  • 1tsp - ground tumeric
  • 1tsp - ground cinnamon
  • 1tsp - ground cumin
  • 0.25tsp - cayenne pepper
  • 0.5cup - plain Greek-style yoghurt
  • 3tbsp - finely chopped mint
  • 2tsp - sumac

Method

  1. Heat oil in large frying pan over medium heat.
  2. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft.
  3. Stir in chickpeas, carrots, spices, tomatoes and 1.5 cups water.
  4. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
  5. Finely chop mint and stir through the yoghurt.
  6. Serve with a dollop of yoghurt and a sprinkle of sumac