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...

Londoners, get ready for the G&T ice-cream bar of your dreams

Gin, tonic, and ice cream – what’s not to love, eh?

by Kayleigh Dray
25 May 2017

The world's first hot air balloon bar is coming to the UK

Get ready for some sky-high drinking

by Sarah Biddlecombe
24 May 2017

All the best ways to indulge your love of gin around the UK

Safaris, festivals, teas and tours to get your juniper on

by Amy Swales
24 May 2017

How to chill a bottle of white wine in less than 3 minutes

Because who has time to wait for wine?

by Kayleigh Dray
22 May 2017

This is how you decide what to eat for lunch

Salad or sandwich?

by Sarah Biddlecombe
22 May 2017

This is an avocado filled with coffee because the avolatte is upon us

That's a latte. Inside an avocado, yes.

by Amy Swales
22 May 2017

Pink pineapples could soon be brightening up your breakfast

The candy-coloured food train rumbles on

by Amy Swales
19 May 2017

The goth latte is here to redefine black coffee for 2017

Morticia Addams would 100% approve

by Kayleigh Dray
19 May 2017

Stop what you're doing and revel in the art of Freddo hot chocolate

The iconic bar is now available in powder form

by Anna Brech
19 May 2017

Are you ready for the London Tequila Festival?

Limes and salt, one two three...

by Anna Brech
18 May 2017