Thursday 7 May 2015

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. 


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