Moroccan Chilli Tagine

A warming, filling and fragrant tagine. Served with a homemade tomatoe chutney, chopped almonds and cous cous. 

To make the tagine: serves 2-3 

1/2 a finely chopped onion 

2 cloves of crushed garlic

A handful of finely chopped coriander 

1 drained tin of chickpeas

1 drained tin of kidney beans

2 tblsp of raisins

1/2 a sliced red chilli

1 tblsp of honey

1 tblsp of chopped almonds 

2 tblsp of tomatoe paste 

2 tsp of cinnamon 

2 tsp of curry powder 

1-2 cups of water 

Fry the onion in a little olive oil until soft. Add the chickpeas, kidney beans, chilli, raisins,  honey, garlic and spices. Fry for a few minutes. Add the water and tomatoe paste. Add the coriander, almonds and season to taste with salt and pepper. Simmer until a rich consistency is achieved.