Quick Chickpea Tagine

Sample Middle Eastern cooking with this simple and quick-to-make chickpea dish by Mike Robinson.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 100  ml olive oil
• 1  onion, chopped
• 1  green pepper, sliced
• 1  red pepper, sliced
• 1 (400 g) can chickpeas
• 100  g  pitted green olives
• 1  bunch  coriander, leaves and stems separated
• 2  preserved lemons, quartered, available from specialist stores
• 125  ml white wine
• 200  ml  vegetable stock
• 1  teaspoon cumin seed, toasted
• 1 (4 cm)  cinnamon sticks

• for the chili paste

• 3  red chilies, chopped
• 6  garlic cloves, chopped
• 1 -2  tablespoon olive oil
• 1⁄2  lemon, juice of

Directions

1. Heat the olive oil and add the chopped onions. Cover and cook until softened, but not coloured.
2. Add the peppers, chickpeas, tomatoes, olives, chopped coriander stalks, lemons, white wine, stock and the spices. Simmer for 20 minutes, until everything has cooked down and thickened.
3. While the chickpeas are cooking, pound the chillies and garlic with the olive oil and lemon juice to make a slack paste.
4. Stir the coriander leaves and chilli paste into the warm chick pea mixture and serve with flat breads.