Chickpea and red pepper tagine

Name: Chickpea and red pepper tagine
Cook time: 30 min
Cuisine: Lebanese
Ingredients: 2 tbsp olive oil; 2 cups cooked chickpeas (can be canned); 1 large red capsicum, chopped; 150g baby spinach; 1 diced red onion; 1 tbsp cumin; 1 tsp sesame seeds; Sea salt and pepper; 3 tbsp tahini (hulled); Juice of 1/2 lemon; 1/3 cup water; 1/2 cup chopped parsley

Emma Hoy

October 18, 2011

Chickpea and red pepper tagineNatalie Boog

Time:< 30 mins

"I would normally team this with saffron rice and raisins, toasted sesame seeds and fattoush," Hoy says.

Ingredients

2 tbsp olive oil
2 cups cooked chickpeas (can be canned)
1 large red capsicum, chopped
150g baby spinach
1 diced red onion
1 tbsp cumin
1 tsp sesame seeds
Sea salt and pepper
3 tbsp tahini (hulled)
Juice of 1/2 lemon
1/3 cup water
1/2 cup chopped parsley

Method

Place olive oil, chickpeas, capsicum, spinach, onion, cumin, sesame seeds and seasonings in a tagine and cook for one hour over low heat, stirring occasionally.
Blend tahini, lemon juice and water to make a dressing and, just before serving, sprinkle parsley over tagine.