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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 tin of chickpeas

  • 1 onion, chopped

  • 2 preserve lemons, quartered

  • 1 green pepper, sliced

  • 1 red pepper, sliced

  • 4 plum tomatoes, chopped, deseeded and skinned

  • bunch coriander

  • 100ml olive oil

  • 100g pitted green olives

  • 1 glass white wine

  • 200ml vegetable stock

  • 1 tsp toasted cumin seeds

  • 1 cinnamon stick

  • 3 red chillies, chopped

  • 6 cloves garlic, chopped

  • Olive oil

  • Juice of ½ a lemon


  • 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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