Check out this Chickpea and root vegetable tagine recipe for an easy meat-free dinner. Topped with crunchy almonds and fresh coriander, it's a real flavour sensation.
Serves44
Cook time6 hr 10 mins6 hour 10 minutes
Prep time20 mins20 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
3 tsp finely grated ginger
2 tsp ground coriander
1 tsp ground paprika
1 cup (200g) dried chickpeas
4 cups (1L) vegetable stock
2 carrots, peeled, halved lengthways, cut into 3cm lengths
2 parsnips, peeled, halved lengthways, cut into 3cm lengths
350g swede, peeled, cut into 3cm pieces
300g turnip or celeriac, peeled, cut into 3cm pieces
1 cup (200g) couscous
1¼ cups (310ml) boiling water
1 tbs extra virgin olive oil
2 tbs chopped coriander
2 tbs flaked almonds, toasted
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat olive oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion softens. Add the garlic, ginger, ground coriander and paprika and cook, stirring, for 30 secs or until aromatic. Transfer to a slow cooker.
Step 2
Add the chickpeas and stock to the slow cooker and stir to combine. Cover and cook for 3 hours on low.
Step 3
Add the carrot, parsnip, swede and turnip or celeriac to the slow cooker and stir to combine. Cover and cook for a further 3 hours on low. Season.
Step 4
Place couscous in a heatproof bowl. Pour over the boiling water. Cover bowl tightly with foil. Set aside for 5 mins or until the water is absorbed. Drizzle couscous with extra virgin olive oil and use a fork to separate the grains.
Step 5
Divide the couscous among serving bowls. Spoon over the vegetable mixture and sprinkle with chopped coriander and almond.
Chickpea and root vegetable tagine
Serves44
Cook time6 hr 10 mins6 hour 10 minutes
Prep time20 mins20 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
3 tsp finely grated ginger
2 tsp ground coriander
1 tsp ground paprika
1 cup (200g) dried chickpeas
4 cups (1L) vegetable stock
2 carrots, peeled, halved lengthways, cut into 3cm lengths
2 parsnips, peeled, halved lengthways, cut into 3cm lengths
350g swede, peeled, cut into 3cm pieces
300g turnip or celeriac, peeled, cut into 3cm pieces
1 cup (200g) couscous
1¼ cups (310ml) boiling water
1 tbs extra virgin olive oil
2 tbs chopped coriander
2 tbs flaked almonds, toasted
Description
Check out this Chickpea and root vegetable tagine recipe for an easy meat-free dinner. Topped with crunchy almonds and fresh coriander, it's a real flavour sensation.
Method
Step 1
Heat olive oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion softens. Add the garlic, ginger, ground coriander and paprika and cook, stirring, for 30 secs or until aromatic. Transfer to a slow cooker.
Step 2
Add the chickpeas and stock to the slow cooker and stir to combine. Cover and cook for 3 hours on low.
Step 3
Add the carrot, parsnip, swede and turnip or celeriac to the slow cooker and stir to combine. Cover and cook for a further 3 hours on low. Season.
Step 4
Place couscous in a heatproof bowl. Pour over the boiling water. Cover bowl tightly with foil. Set aside for 5 mins or until the water is absorbed. Drizzle couscous with extra virgin olive oil and use a fork to separate the grains.
Step 5
Divide the couscous among serving bowls. Spoon over the vegetable mixture and sprinkle with chopped coriander and almond.
