tagine

QUICK CHICKPEA TAGINE

QUICK CHICKPEA TAGINE

During my 100% raw food week I used half a bottle of olive oil, a whole cup, and about 3/4 cup coconut oil. Not something I would normally do. I am back to my low oil lifestyle now.

Last Sunday I had a sample of some lovely food from an Alkalising diet my friend is following and today another friend brought me some lemon and coconut muffins from her Ayurvedic diet. All very delicious! Yum yum! Aren’t friends who feed you the best kind?

Remember me saying I was fed up with salads last Friday? Well, it didn’t last that long. But having some cooked food has been lovely too. Especially pulses. That was one thing I really missed. I know you can have sprouted pulses on raw food diet but I just don’t like them... Sprouted seeds are yum but not sprouted chickpeas, they are not my cup of tea...

Inspired by my lunch at the Wheelwright Inn last weekend I decided to make a quick chickpea tagine for dinner tonight. Warming spices, veggies, chickpeas, tomatoes that were not getting any younger and of course some couscous. Perfect meal for this sudden change of weather. Yesterday we were enjoying gorgeous sunshine and today rain, rain and more rain. It is supposed to rain tomorrow again, I am glad to have some tagine leftovers waiting for me.

quick-chickpea-tagine

QUICK CHICKPEA TAGINE

Serves 4

ingredients
1 onion
1 clove of garlic
1tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp cayenne pepper
2 Tbs tomato puree (paste)
4 tomatoes, chopped (skinned if you prefer)
2 courgettes (zucchini), cut into 1/2 inch pieces
1 pepper (I had green), cut into 1/2 inch pieces
8 dried apricots, halved
1 tsp date syrup
1 tin chickpeas, drained
2 tbs parsley or coriander, chopped
1 cup of couscous

method
  1. In a large lidded saute pan heat 60ml (1/4cup) water, add the onion and garlic and saute till soft. Add more water if the vegetables start to stick.
  2. Next add the spices and tomato puree, cook for half a minute and add the tomatoes. Add some water if the mixture is starting to stick.
  3. When the tomatoes start to break down add the courgettes, peppers, apricots, date syrup and chickpeas. Add 250ml (1 cup) of water.
  4. Cook gently for 20 minutes or until the sauce is rich and thickens.
  5. Prepare the couscous. 1 cup of couscous, 1 and 1/2 cup just boiled water (or vegetable stock), cover with cling film and let sit for 5 min.
  6. Serve the tagine with couscous garnished with chopped parsley or coriander.


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