Jump to Main ContentJump to Primary Navigation
Top

Recipe: Three Pea Tagine

peatagine-rt.jpg

This has all the comforting qualities of a hearty stew, but with the added benefit that it’s extremely healthy, packed with vegetables and can be on the table in no time at all. With its fragrant North African spices, we think this winter warmer is the perfect fuss-free dish to enjoy with warm, crusty bread.

Kcal: 447 per serving

Fat: 7g per serving

Sat Fat: 1.2g per serving

Ingredients (Serves 4)

  • 400g dry chickpeas, soaked
  • 200g dry split yellow peas
  • 75g raisins
  • 1 large white onion, chopped
  • Olive oil, for frying
  • 3 garlic cloves, minced
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • ½ tsp chilli flakes
  • 550ml vegetable stock
  • 350g frozen peas
  • 12 cherry tomatoes
  • Salt and black pepper
  • ½ bunch of coriander, chopped
  • ½ bunch of fresh mint, chopped

Method

Step 1: Rinse the chickpeas. In a saucepan, simmer them in unsalted water for about 1 ½ hours, or until they are soft but not falling apart.

Step 2: Soak the split yellow peas in tepid water for around 45 minutes; the raisins for 20 minutes.

Step 3: Fry the onion in a little oil in a saucepan, then once it has softened and become translucent, add the garlic and spices and cook for two minutes, stirring constantly. Add the stock and bring to the boil before lowering in the drained split peas. Turn the heat down and leave to simmer.

Step 4: After about 45 minutes, add the raisins to the tagine and then add the cooked chickpeas, frozen peas, cherry tomatoes and a little salt and pepper. Bubble away for a further 10 minutes, or until the peas and tomatoes are cooked through.

Step 5: Take the tagine off the heat, check and adjust the seasoning to taste, then sprinkle over a generous handful of the chopped herbs.

From Snackistan by Sally Butcher (£20, Pavilion), available now in hardback

Eat with:

Wine expert Jane Parkinson recommends the perfect pairing.

Tim Adams Protégé Tempranillo 2009, tesco.com, £59.94 for a case of six

A soft and soothing red is perfect with the earthy spices in this dish. This mellow Australian wine has smooth tannins, gentle black fruit flavours and a flicker of spice.

Related

mg-9557blur2-rt.jpg

Recipe: Stylist's 200th issue cake

salami-main-rt.jpg

Recipe: Salami and goat’s curd pizza

main-pic-rt.jpg

Recipe: Pork and cashew stir-fry

Comments

Latest...

The most delicious and unique brunch spots in London

Nosh on breakfasts from the Middle East to the USA, right here in London

by Kayleigh Dray
27 Feb 2017

Are you ready for savoury cheese hot cross buns?

Step aside, currant buns – there’s a new baked good in town for Easter 2017

by Kayleigh Dray
27 Feb 2017

The rising stars of food and drink making waves in 2017

Load up your palettes with purple food and Mexican spirit

by Amy Swales
23 Feb 2017

Stop what you're doing and try these Crème scotch eggs

They’re a chocoholic’s dream come true…

by Kayleigh Dray
23 Feb 2017

Calling all vino fans: are you ready for red wine ice cream?

Ice cream and red wine, together at last…

by Kayleigh Dray
21 Feb 2017

Pair cheese and wine like a pro with this incredible interactive map

Winchester Aged Gouda with a glass of Amarone della Valpolicella, anyone?

by Moya Crockett
21 Feb 2017

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017