Chickpea, Spinach and Preserved Lemon Tagine
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Ingredients
- 800 g chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 preserved lemon
- 400 g chopped tomatoes
- 200 g spinach
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 358 kcal
- Protein
- 17.2 g
- Carbohydrate
- 37.8 g
- of which sugars
- 7.1 g
- Fat
- 12.7 g
- of which saturates
- 1.6 g
- Fibre
- 15.3 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 5 minutes until soft, then stir in the garlic, ground cumin and ground coriander and cook for 1 minute.
- 2
Finely chop the preserved lemon and add it to the pan with the chopped tomatoes and chickpeas. Simmer for 12 minutes, until slightly thickened.
- 3
Stir in the spinach and cook for 2-3 minutes until just wilted.
- 4
Check the seasoning and serve hot.
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