Potato and Carrot Tagine with Chickpeas and Peas (v)

IMG_6680Q: What do you do when you want something quick and tasty for dinner but haven’t got much left in the house?
A: Make a tagine!

This recipe has become a staple go to in the lean mid week evenings when I’ve not got a lot of time to get dinner on the table after work, and the veg cupboard is looking decidedly sad and bare. It’s delicious, nutritious and a doddle to make.

For 4-6 portions you need

  • 1 tbsp oil
  • 2 onions, sliced
  • 8 new potatoes, scrubbed but not peeled
  • 2 carrots, cut into chunks
  • 2″ ginger, grated
  • 4 cloves garlic, roughly chopped
  • 2 chillies, sliced
  • 2 tsp tumeric
  • 1 tsp each whole coriander & whole cumin
  • 800ml vegetable stock
  • 1 tin chickpeas, drained
  • 1 cup frozen petit pois
  • 1.5 cups couscous with 3 cups vegetable stock to rehydrate

Begin by sauteeing the onions in the oil for about 5 mins. Add the ginger, garlic, chillies, tumeric, cumin and coriander and fry for a further 2-3 mins.

Add the potatoes and carrots andĀ cover with the stock. Bring to the boil and cover with a lid. Simmer for 15 mins. Add the chickpeas and simmer for a further 10-15 mins depending on how well done the potatoes are. Meanwhile pour the boiling stock over the cous cous and leave to absorb.

Add the peas for the final 2 mins of cooking. Serve with cous cous and a smug smile on yer face.

IMG_6681

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