Chickpea and Prune Tagine

with Basmati Rice

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Instructions

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1 Prep and roast

Preheat the oven to 220°C/200°C fan. Peel and chop the kohlrabi. Trim the fennel tops, halve the bulb and remove the hard stem. Slice the fennel finely. Peel and slice the shallots. Peel and slice the carrots. Add the kohlrabi, fennel, shallots and carrots to a lined baking tray. Drizzle with olive oil and sprinkle with cumin, coriander and salt. Toss to coat. Roast for 20 min.

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2 Prep tagine

Meanwhile, destone and chop the prunes. Peel and mince the garlic. Wash and dry the orange. Grate its zest with a fine blade, taking care to avoid the bitter white pith. Juice the orange. Drain and rinse the chickpeas in a colander.

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3 Start tagine

Heat a drizzle of olive oil in a large pot over a medium heat. Add the garlic, ras el hanout and tomato paste. Stir for 2 min. Add the prunes, 1/1.5/2 tsp of the grated orange zest, 100/150/200 ml of orange juice, the chickpeas, chopped tomatoes, measured water and vegetable stock cube. Reduce the heat to low, cover and simmer for 10 min.

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4 Boil rice

Meanwhile, add the basmati rice, measured water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

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5 Finish tagine

Meanwhile, add the roasted vegetables to the stew. Cook, covered, for 15 min further. Season generously with salt and pepper

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6 Serve

Serve the chickpea tagine over the cooked basmati rice.

Tips for fussy eaters

Make a separate, smaller batch and keep it mild!

Pro tip

If you have any leftover red wine, why not add a splash to the stew?

Prep this one ahead. Reheat it just before dinnertime.

Cooking Time: 60 min

Cals 814 · Prot 31 · Carbs 170 · Fat 7

Dairy-Free

Ingredients

Number of people

Roasted vegetables

Kohlrabi 200 Grams
Fennel 1 Piece
Shallots 1 Piece
Carrot 1 Piece
Olive oil 2 Tbsp
Cumin powder 2 Grams
Coriander powder 2 Grams
Salt 0.5 Tsp

For tagine

Dried prunes 80 Grams
Garlic cloves 3 Pieces
Orange 1 Piece
Chickpeas 240 Grams
Tomato paste 70 Grams
Olive oil 2 Tbsp
Ras el hanout 5 Grams
Chopped tomatoes 400 Grams
Water 100 ML
Vegetable stock cube 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

Prep this one ahead. Reheat it just before dinnertime.

Cooking Time: 60 min

Cals 814 · Prot 31 · Carbs 170 · Fat 7

Dairy-Free

Instructions

photo

1 Prep and roast

Preheat the oven to 220°C/200°C fan. Peel and chop the kohlrabi. Trim the fennel tops, halve the bulb and remove the hard stem. Slice the fennel finely. Peel and slice the shallots. Peel and slice the carrots. Add the kohlrabi, fennel, shallots and carrots to a lined baking tray. Drizzle with olive oil and sprinkle with cumin, coriander and salt. Toss to coat. Roast for 20 min.

photo

2 Prep tagine

Meanwhile, destone and chop the prunes. Peel and mince the garlic. Wash and dry the orange. Grate its zest with a fine blade, taking care to avoid the bitter white pith. Juice the orange. Drain and rinse the chickpeas in a colander.

photo

3 Start tagine

Heat a drizzle of olive oil in a large pot over a medium heat. Add the garlic, ras el hanout and tomato paste. Stir for 2 min. Add the prunes, 1/1.5/2 tsp of the grated orange zest, 100/150/200 ml of orange juice, the chickpeas, chopped tomatoes, measured water and vegetable stock cube. Reduce the heat to low, cover and simmer for 10 min.

photo

4 Boil rice

Meanwhile, add the basmati rice, measured water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

photo

5 Finish tagine

Meanwhile, add the roasted vegetables to the stew. Cook, covered, for 15 min further. Season generously with salt and pepper

photo

6 Serve

Serve the chickpea tagine over the cooked basmati rice.

Tips for fussy eaters

Make a separate, smaller batch and keep it mild!

Pro tip

If you have any leftover red wine, why not add a splash to the stew?

Ingredients

Number of people

Roasted vegetables

Kohlrabi 200 Grams
Fennel 1 Piece
Shallots 1 Piece
Carrot 1 Piece
Olive oil 2 Tbsp
Cumin powder 2 Grams
Coriander powder 2 Grams
Salt 0.5 Tsp

For tagine

Dried prunes 80 Grams
Garlic cloves 3 Pieces
Orange 1 Piece
Chickpeas 240 Grams
Tomato paste 70 Grams
Olive oil 2 Tbsp
Ras el hanout 5 Grams
Chopped tomatoes 400 Grams
Water 100 ML
Vegetable stock cube 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 0.5 Tsp
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