Mushroom and Chickpea Tagine
Recipe submitted by Melanie Booth
This my recipe for mushroom and chickpea tagine, it's really delicious, and my vegetarian parents love it too!
2 tbsp olive oil
1 red onion, chopped
1 clove garlic, crushed
1 pack Al Fez Baharat
250g chestnut mushrooms, quartered
1 tbsp tomato puree
1 tin chopped tomatoes
1 400g tin chickpeas, drained
300ml vegetable stock
60g dried apricots, halved
1 tbsp honey
2 tbsp chopped parsley (and extra for garnish)
1 tbsp lemon juice
2 bay leaves (or 1 fresh)
200g yoghurt (with 1 tbsp Alfez Ras el Hanout mixed in)
Salt, pepper and sugar to taste.
1. Sautee the onions and the garlic in the olive oil for a few minutes, covered. Add the mushrooms and baharat spice mix and cook for a further 3 minutes covered. Remove the lid and cook for five more minutes, stirring frequently.
2. Add the tomato puree, stir to mix in, then add all the other ingredients (except yoghurt). Cook with the lid on for 15 minutes, stirring occasionally.
3. Cook for another 15 minutes or until thickened, stirring frequently.
4. Remove the bay leaves, and cinnamon stick. Serve with the spiced yoghurt, some chopped parsley and couscous or rice.