Chickpea & Roasted Vegetable Tagine (Vegetarian Option)
350g New Potatoes, Halved
1 Fennel Bulb, cut into chunks
1 Carrot
1 Red Pepper
1 Red Onion
Cumin Seeds
Fennel Seeds
Coriander Seeds
Garlic
1 x can chopped tomatoes
1 x can chickpeas
250ml Red Wine
1 x Orange
8 Prunes halved (optional)
Tesouka Tagine Paste (Either sweet or savoury)
Heat oven to 200, chop carrot, pepper and onion into rough chunks and place in a roasting dish together with the potatoes, toss in olive oil and add a teaspoon of fennel seeds, cumin and coriander seeds, add salt and pepper and roast for 30 mins, stirring occasionally, or until veg is cooked thoroughly.
In a large pan fry the chopped garlic in some oil, add tomatoes, chickpeas (drained and rinsed), wine, orange zest & juice and prunes. Boil for around 20 minutes.
Remove veg from oven and add to tomato mixture on stove, together with a large tablespoon of tagine paste, cook for further 30 minutes and serve with cous cous