Tunisian Vegetable And Chickpea Tagine

Tunisian Vegetable And Chickpea Tagine

Receta de: Platos típicos
Aún no hay comentarios para
Receta de Tunisian Vegetable And Chickpea Tagine
Se conoces Receta de Tunisian Vegetable And Chickpea Tagine Deja su comentario



CONFECCIÓN   Traducir con Google Clique aqui
Put soaked chickpeas in a medium-sized saucepan, cover with water and bring to the boil over a medium heat. Reduce heat and cook until soft, about 30–40 minutes. Drain and set aside.
Heat a large ovenproof casserole or saucepan over a medium–high heat. Add oil and onion and cook for 5–6 minutes, stirring often, until softened. Add spices, carrots, potatoes, parsnips and sweet potato. Cook for a further 3–4 minutes, stirring often. Add lemon juice, stock, tomato sugo and season with salt. Bring to the boil.
Preheat oven to 180°C.
Cover the tagine with a lid and cook in the preheated oven for 45 minutes. Check to see whether the vegetables are tender. Add zucchini and cooked chickpeas and cook for a further 10 minutes. Add spinach leaves and stir through until they wilt. Check seasoning.
Sprinkle with coriander leaves to serve.


100 g (½ cup) dried chickpeas, soaked overnight in cold water
olive oil
1 onion, diced
1½ tsp sweet paprika
1½ tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground white pepper
2 carrots, cut into 3 cm chunks
8 small potatoes, peeled and cut in half
2 parsnips, cut into quarters
1 sweet potato, cut into 3 cm chunks
2 tbsp lemon juice
500 ml (2 cups) vegetable stock
250 ml (1 cup) tomato sugo
2 zucchini, cut into quarters
100 g baby spinach leaves
½ cup coriander leaves

Añadido por: Natália Martins
Consultado: 3801 X
Más recetas de:
Platos típicos
Tunisian Vegetable And Chickpea Tagine