This is a truly lovely dish, perfect for cold winter evenings. It's comfort food, but not as you know it; packed full of veggies and chickpeas to leave you feeling nourished and satisfied, but not overfaced and bloated. The Ras el Hanout is a warming, fragrant spice mix that works its magic on the everyday carrot and parsnip, transforming them into something extra special. You won't believe how good this tastes until you try it for yourself.
Serves 4
Ingredients
Tagine
3 tbsp olive oil
1 large onion, sliced
450g parsnips in 2 inch chunks
450g carrots in 2 inch chunks
1 1/2 cloves garlic, crushed
2 tbsp Ras el Hanout spice mix
900ml stock
2 x 400g tin chickpeas
1 tbsp tomato puree
Large handful fresh parsely
Lemon wedges
Flatbread
4 flatbreads, halved or 8 pitta breads
1 1/2 cloves garlic, crushed
50g salted butter, softened
Small handful of freshly chopped parsley
Directions
Preheat oven to 220 degrees C.
Tagine
Place the carrots and parsnips into a large roasting tray.
Drizzle with 2 tablespoons of olive oil and season with sea salt and black pepper.
Roast the carrots and parsnips in the oven for 15-20 minutes (they should be bronzed and pretty much cooked).
Fry the onion in 1 tbsp oil for 10 minutes over a medium heat, until softened and golden brown.
Lower the heat and add the garlic and Ras el Hanout spice mix and cook for another minute, stirring continuously.
Add the tomato puree and cook for 30 seconds, continuing to stir.
Increase the heat to medium, add the stock and chickpeas, season well and bring to a simmer.
Add the roasted veggies.
Simmer for 10-15 minutes, until the veggies are really tender.
Stir in the parsley.
Set aside until ready to serve.
Flatbreads
Mix the butter, garlic and parsley together until well mixed.
Spread the flatbreads with garlic and herb butter.
Pack together and wrap in tin foil (ensure there are no gaps).
Place in the oven for 10 minutes.
Serve the tagine with wedges of lemon and the garlic flatbread*.
Squeeze the lemon wedge over the tagine just before eating.
Enjoy x
*Also lovely with some couscous and a little harissa spiced yoghurt (afew tablespoons of greek yoghurt with a teaspoon of rose harissa paste stirred through).
Yummy x