Roasted carrot and chickpea tagine
Posted 26/05/2017
Recipe by Dinner Twist
Ingredients
1 bunch baby carrots, trimmed
1 tsp cumin seeds or ground cumin
1 tbsp oil, for cooking
2 tbsp olive oil, for cooking
1 onion, sliced
2 garlic cloves, crushed
2 tsp ground turmeric
3 tsp ground cumin
1 cinnamon quill
1 ½ tbsp honey
1 punnet cherry tomatoes
1 yellow capsicum, diced
100g dried apricots, halved
400g chickpeas, drained
2 cups Lupin Flakes
1 tbsp butter
½ cup coriander, chopped
1 lemon, zest
1 packet flaked almonds, toasted
150g baby spinach
2 tbsp coriander, chopped
½ lemon, juice
salt and pepper, for seasoning
Method
- Set oven to 200°C. Toss baby carrots, cumin, oil, salt and pepper on a lined oven tray. Cook for 20 minutes, or until tender.
- Heat oil in a tagine or heavy-based pan. Add onion, cook for 5 minutes, or until softened. Stir in garlic, spices and honey, cook for 1 minute. Add tomatoes, capsicum, dried apricots and chickpeas. Pour in 1½ cups water and simmer, covered, for 10 minutes.
- Boil a full kettle. Place Lupin Flakes, 1 tsp salt and 3 cups boiling water in a saucepan. Bring to the boil for 3 minutes. Strain, squeeze out excess water using a sieve. Toss with butter, coriander, lemon zest and almonds. Season to taste with salt and pepper.
- Add spinach to tagine. Check if there is enough liquid in tagine base, add a little extra water if required. Cover, cook for a further 3 minutes, or until spinach is wilted.
- Remove tagine from heat, squeeze in juice from half lemon, (wedge remaining half for serving). Divide Lupin Flakes between four plates, top with tagine and roast baby carrots. Garnish with reserved carrot tops, almonds and lemon wedges to serve.
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