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.
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