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Donal Skehan
Chickpea & Greens Tagine | DonalSkehan.com
  • main-meals

Chickpea & Greens Tagine

January 22

This speedy ‘tagine’ falls somewhere in between a French ratatouille and a Moroccan tagine. It’s a wonderful recipe for using up any stray vegetables that you may find lurking at the bottom of your fridge.

  • time 30mins
  • serves Serves 4
Method
  1. Heat the oil in a lidded casserole or deep sauté pan. Gently fry the onions over a low heat for 6–8 minutes until softened. Add the ras el hanout and garlic, cook for 1 minute, then add the fennel and courgettes.
  2. Increase the heat to high and cook for 5 minutes before adding the red pepper, tomatoes and chickpeas along with 400ml (13⁄4 cups) water from a just-boiled kettle. Season well, cover and simmer for 15 minutes.
  3. Add the spring greens, cover and cook for a few more minutes until they are just wilted. Scatter with the parsley and serve.

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Ingredients

2 tbsp olive oil

2 red onions, thinly sliced

2 tsp ras el hanout

3 garlic cloves, crushed

1 large fennel bulb, thinly sliced

2 medium courgettes, diced

1 red pepper, deseeded and sliced

9oz chopped fresh vine tomatoes

1 x 14oz tin chickpeas, drained and rinsed

7oz spring greens, finely shredded

handful of flat-leaf parsley, finely chopped

2 tbsp olive oil

2 red onions, thinly sliced

2 tsp ras el hanout

3 garlic cloves, crushed

1 large fennel bulb, thinly sliced

2 medium courgettes, diced

1 red pepper, deseeded and sliced

250g chopped fresh vine tomatoes

1 x 400g tin chickpeas, drained and rinsed

200g spring greens, finely shredded

handful of flat-leaf parsley, finely chopped

You'll Need

Casserole or deep sauté pan with lid

4.4
(5)
photo
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