Slow cooked chickpea tagine

This is a hugely reliable and easy recipe by Jane Horby from the BBC Food website and one which I return to reguarly.   It is also farily robust to some variations, so feel free to vary the quantities of the vegetables and types within reason.

Slow cooked chickpea tagine

Ingredients

  • 400g can chickpeas in water, rinsed and drained
  • 1 red pepper, deseeded and thickly sliced
  • 1 onion, chopped
  • 1 small squash, peeled, deseeded and cut into bite-sized pieces
  • 2 courgettes, cut into bite-sized pieces (or carrots, or another  pepper etc)
  • 12 dried apricots
  • salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil, plus a drizzle to serve
  • 2 garlic cloves, crushed
  • 2 tsp paprika (I used smoked paprika)
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 500g/1lb 2oz carton passata (or alternatively a tin of chopped tomatoes and 100ml water)
  • 2 tsp honey, plus a drizzle to serve
  • 1 tsp harissa paste (I used a small jar of rose harissa)
  • handful fresh mint or coriander
  • thick Greek-style yoghurt, to serve

Method

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