Vegetarian mains
Chickpea & summer veg tagine
Sweet, tender organic summer turnips are not to be confused with the more heavy-duty winter turnip, these are succulent, crunchy and peppery-sweet (a bit like a radish). Here they add a fresh note and a different, slightly crunchy, texture to this summer veg tagine, which is packed full of flavour from sweet apricots, fresh herbs and aromatic spices.
Ingredients
- 100g couscous
- 1 large or 2 small summer turnips, lightly peeled & chopped into 2cm chunks
- 2 carrots, peeled & chopped into 2cm pieces
- 125g bunched onions, thinly sliced
- 1 garlic clove, peeled & finely chopped
- 1 piece preserved lemon, flesh discarded, rind finely chopped
- 1 tin chickpeas
- 20g dried apricots, chopped
- 1 tbsp tomato purèe
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp turmeric
- 1 tbsp harissa
- 15g mint, finely chopped
- 10g parsley, finely chopped
- 15g coriander, finely chopped
- 150g baby spinach
- 1 tbsp dried dill tops
- 1 lemon
Method
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Step 1
Boil a kettle. Put the couscous in a heatproof bowl, or saucepan, with a pinch of salt. Cover the couscous by 1cm with boiled water. Cover it with a plate, or lid, and set aside.
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Step 2
Heat ½ tbsp of oil in a large saucepan. Fry the turnip and carrots for 3 mins, on a high heat, to colour it a little. Reduce the heat and continue gently frying.
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Step 3
Stir the onions into the turnip and carrot for 2 mins, then stir in the garlic for 1 min.
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Step 4
Stir in the tomato purèe, tagine spices (coriander, cumin, ginger, cinnamon, turmeric), harissa, preserved lemon rind, apricots, then the chickpeas, including their liquid. Refill the tin ⅓ full of water; add that. Season. Cook on a low boil for 10-12 mins, until the turnip and carrots are tender with a little bite. Stir and check the liquid at intervals; add a splash more water if needed.
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Step 5
When the veg is ready, stir in the spinach, handful by handful, until just wilted. Stir in the dried dill tops and ¾ of the fresh herbs. Season and add lemon juice, to taste.
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Step 6
Fluff the couscous up with a fork. Serve it with the tagine, sprinkled with remaining herbs.