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Chickpea Tagine

One of the best veggie dishes for this time of year: chickpeas cooked in a rich, spicy tomato stew. To turn it into a feast, serve with couscous or rice and flatbreads.



  • 1.

    Sweat the onions in the olive oil then add the peppers, chick peas, tomatoes, olives, chopped coriander stalks, lemons, white wine, stock and the spices.  Simmer for 20 minutes.

  • 2.

    Pound the chillies and garlic with some olive oil and lemon juice until you have a loose paste.

  • 3.

    Stir through the coriander leaves and the paste and serve with flat breads.

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Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Chickpea Tagine.


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