Chickpea Tagine
- Jul 27, 2021
- 2 min read
the Turkish Bazaar, Spice Blend
OK, so I know 'Tagine' is the pot and not the food ... moving past that, this is a delicious slow cooked vegetarian one pot stew. Rich with tomatoes but light enough to enjoy on a cooler summer day, finished with courgettes & yoghurt.
Although the warm weather and long summer evenings usually herald the dusting off of the BBQ, the random unpredictable British weather quite often calls for a a bit of comfort food. This is perfect for just such an occasion, taking inspiration from a classic Ratatouille, then injecting some North African spice and flair.
1 tin of chickpeas, drained
Turkish Bazaar spice blend
1 large red onion, sliced
1 aubergine, cut into chunks
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
4 cloves garlic, crushed
1 courgette, think sliced
1 tin tomatoes
200g yoghurt
60g ground almonds
Choose a large casserole dish or pan with a lid.
Sweat off the onions with a little oil until translucent then add the garlic and cook for another few minutes. Add a few teaspoons of Turkish Bazaar spice blend and turn up the heat, gently frying for a few minutes until the colour darkens.
Add the chickpeas, aubergine and pepper then continue to cook on a moderate heat with the lid on, stirring occasionally to avoid sticking. Once the vegetables have started to release their liquid add the tined tomatoes, yoghurt and almonds with a little water if necessary. Cook with the lid on a low heat for 30 minutes.
Finally add the courgette for the last few minutes ensuring they retain a bit of crunch.
What I love about this recipe is that it is almost endlessly versatile. Changing the vegetables to squash or adding some meat could make a wonderful winter warmer. Alternatively lighten it by adding a good handful of chopped herbs and some more yoghurt.
Here I have served with a spiced focaccia and Tzatziki.
Enjoy!
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