Moroccan Chickpea and Parsnip Tagine with Couscous
Delicious tagine suitable for cold winter nights or in the garden during sunny evenings.
1 tin chopped tomatoes; 1/2 cup passata; 1 onion (sliced); 1 garlic clove; 1 tin chickpeas; 1 parsnip; 1 small chilli; salt and pepper; 1 tsp each of cumin, coriander, cinnamon and ginger; 2 strands of saffron; handful of raisin; oil for frying
Peel, chop and boil the parsnips. Meanwhile (in a seperate sauce pan) fry the sliced onions and garlic in a generous amount of oil until golden. Add the spices and cook for 1 minute. Add the remaining ingredients and stir well. Add the parsnips last. Cover and simmer on a very low heat for about 30 mins.
Serve with flavoured couscous (see packaging for instructions) and steamed cabbage (steam in a covered saucepan with a dash of water and mustard seeds).