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Vegetable tagine with crispy chickpeas
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Flavorful vegetarian tagine with crispy chickpea garnish.
Ingredients:
  • 56.88 gm extra virgin olive oil
  • 2 large red onions, cut into thin wedges
  • 2cm piece fresh ginger, peeled, finely grated
  • 5.00 gm ground cumin
  • 1 1/2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1.5kg butternut pumpkin, peeled, cut into 4cm pieces
  • 550g eggplant
  • 2 medium red capsicums, cut into 2cm pieces
  • 1 medium green capsicum, cut into 2cm pieces
  • 2 x 410g cans chopped tomatoes and paste
  • 191.25 gm vegetable liquid stock
  • 600g cauliflower, cut into florets
  • 400g can chickpeas, drained, rinsed
  • Fresh coriander leaves, to serve
Instructions:
  • In a large heavy-based saucepan over medium heat, warm 1 tablespoon of oil. Add onion and cook for 8 to 10 minutes until softened. Stir in ginger, garlic, cumin, coriander, and turmeric and cook for 1 minute until fragrant. Turn up the heat to medium-high, add the pumpkin, and cook for 5 minutes until it starts to soften, stirring occasionally.
  • Saute eggplant and capsicums until eggplant begins to soften. Pour in tomato and stock, simmer for 30 minutes partially covered. Add cauliflower and cook until tender, about 10 minutes.
  • After draining chickpeas on paper towel, fry them in remaining oil until golden and crispy, stirring occasionally for 5 to 7 minutes. Drain on paper towel-lined plate after cooking.
  • Garnish with chickpeas and fresh coriander leaves before serving.

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