Chickpea and Root Vegetable Tagine

Ingredients

1 Tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
3 tsp finely grated ginger
2 tsp ground coriander
1 tsp ground paprika
1 cup (200 g) dried chickpeas
4 cups (1 L) vegetable stock
2 carrots, peeled, halved lengthways, cut into 3 cm lengths
2 parsnips, peeled, halved lengthways, cut into 3 cm lengths
350 g swede, peeled, cut into 3 cm pieces
300 g turnip, peeled, cut into 3 cm pieces
1 cup (200 g) couscous
1¼ cups (310mL) boiling water
1 Tbs extra virgin olive oil
2 Tbs chopped coriander
2 Tbs flaked almonds, toasted

Method

Heat olive oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until the onion softens. Add the garlic, ginger, ground coriander and paprika and cook, stirring, for 30 seconds or until aromatic. Transfer to a slow cooker.

Add the chickpeas and stock to the slow cooker and stir to combine. Cover and cook for 3 hours on low.

Add the carrot, parsnip, swede and turnip or celeriac to the slow cooker and stir to combine. Cover and cook for a further 3 hours on low. Season.

Place couscous in a heatproof bowl. Pour over the boiling water. Cover bowl tightly with foil. Set aside for 5 minutes or until the water is absorbed. Drizzle couscous with extra virgin olive oil and use a fork to separate the grains.

Divide the couscous among serving bowls. Spoon over the vegetable mixture and sprinkle with chopped coriander and almond.

Credits: Coles

Photo Credits: Coles