This stunning recipe – full of spice, hearty vegetables and earthy chickpeas – is bound to blow away any winter blues.

Serves
6

Preparation

15min

Cooking

1hr
35min

Skill level

Easy
By
Average: 4.4 (8 votes)

Ingredients

  • 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
  • salt
  • 2 zucchini, cut into quarters
  • 100 g baby spinach leaves
  • ½ cup coriander leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time overnight

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.

 

Recipe from In the Kitchen by Campion and Curtis, with photographs by Steve Brown, Lisa Cohen, Greg Elms and Matt Harvey. Published by Hardie Grant Books.