Uncle Roy’s Mixed Bean and Chickpea Tagine
This recipe is vegan, but can meat the expectations for Chicken, King Prawns and Monkfish too.
What you'll need:
For the Spice Blend:
1 x tsp ground Cumin
1 x tsp ground Ginger
¼ x tsp Table Salt
¾ x tsp freshly ground Black Pepper
½ x tsp Cinnamon
½ x tsp ground Coriander
½ x tsp Cayenne Pepper
½ x tsp ground Allspice
¼ x tsp ground Cloves
2 x tsp Extra Virgin Olive Oil
For the rest…
1 x large Red Onion, diced
1 x Red Pepper, diced
3 x cloves Garlic, finely diced
(250g x chicken thighs/monkfish or king prawns)
1 x can Chickpeas (you can use dried chickpeas too, but make sure you rehydrate them for at least 12 hours!)
1 x can mixed beans (any good supermarket supplies these in the canned veg aisle)
4 x tsp Tomato Puree
1 x can chopped Tomatoes
Bunch x fresh corriander
Pepper to taste
This is a really easy dish that is a vegan wonder and a meat lovers delight!
First of all, make your spice blend. Add all the ingredients together and leave for a good five minutes for the flavours to infuse. You can always make this the night before.
In a large pan add your spice mix to a low-ish heat… you don’t want them to burn! Cook until it really starts to bubble and give off some amazing aromas then turn up the heat and add your garlic, onion, pepper and Uncle Roy’s Scotch Bonnet Seasoning Salt (at this point add your chicken, prawns or monkfish!) Once the onions have softened, bring it back down to a simmer and add the chickpeas, mixed beans, chopped tomatoes and tomato puree. Leave for 30 minutes, stirring intermittently. Serve with some rice, flat bread and a dollop of luxury Greek yoghurt with fresh corriander.