The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chickpea tagine recipe. Enjoy the good taste of Arabic Food and learn how to make Chickpea tagine.
1tbsp vegetable oil
1 onion, sliced
1 red pepper, sliced
150g (5oz) button mushrooms, sliced
15g (1/2oz) fresh ginger, grated
300g (10oz) diced potatoes, blanched (i.e. boiled for 10–15 minutes until partially soft)
220g (7oz) can of chickpeas, drained
3 medium tomatoes, chopped
1 Knorr Vegetable Stock Pot
1tbsp fresh parsley, chopped
Heat the oil in a large pan. Fry the onion for a minute until it starts to soften.
Add the red pepper, button mushrooms and fry for another minute. Then add ginger, turmeric, cumin and stir to incorporate all the spices.
Add the potatoes, tomatoes, chickpeas, 500ml water and Knorr Stock Pot. Simmer for 30 minutes or until all the vegetables are tender and approximately half the liquid has evapourated to make a light sauce. Serve with chopped parsley
From Tesco realfood