Chickpea And Roasted Red Pepper Pantry Tagine Recipes

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CHICKPEA & ROASTED VEG TAGINE

This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance

Provided by Celia Brooks Brown

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 17



Chickpea & roasted veg tagine image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
  • Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.

Nutrition Facts : Calories 241 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.36 milligram of sodium

350g new potatoes , halved
1 fennel bulb , trimmed and cut into chunky batons
1 medium carrot , cut into chunks
1 red or yellow pepper , deseeded and cut into chunks
1 large red onion , cut into chunks
4 tbsp rapeseed or extra-virgin olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds, crushed
3 garlic cloves , chopped
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
250ml red wine
zest and juice 1 orange
1 cinnamon stick
8 prunes , halved
couscous and toasted flaked almonds, to serve (optional)

CHICKEN TAGINE WITH PEPPERS AND CHICKPEAS

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14



Chicken Tagine With Peppers and Chickpeas image

Steps:

  • Place tagine base on stovetop, add oil and turn heat to medium. Dry chicken pieces, place on tagine base and sauté until lightly browned on both sides. Remove to a platter and season with salt and pepper.
  • Lower heat and add onion and garlic. Sauté until starting to soften, add diced pepper and sauté a few minutes longer. Stir in cumin and paprika. Add stock and stir. Stir in tomato paste and cayenne to taste. Mixture should be somewhat spicy.
  • Return chicken to tagine, baste with sauce and add chickpeas and lemon juice. Place tagine lid on top and cook over lowest possible heat about 40 minutes, until chicken is cooked through. Taste sauce and add salt and pepper if needed. Scatter cilantro over top. Serve from tagine.

Nutrition Facts : @context http, Calories 650, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 43 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 884 milligrams, Sugar 5 grams, TransFat 0 grams

2 tablespoons extra virgin olive oil
1 chicken, cut in 8 pieces, backbone removed (discard or save for stock)
Salt and freshly ground black pepper
1 cup chopped onion
3 cloves garlic, sliced thinly
1 red bell pepper, cored, seeded, diced
1 teaspoon ground cumin
1/2 teaspoon Spanish smoked paprika
1/2 cup chicken stock
1 tablespoon tomato paste
Large pinch cayenne, or to taste
2/3 cups cooked chickpeas, rinsed if canned
Juice of 1/2 lemon
1 tablespoon minced cilantro leaves

THE BEST DRY-ROASTED CHICKPEA RECIPE

This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!

Provided by thefmw

Categories     Appetizers and Snacks     Beans and Peas

Time 54m

Yield 4

Number Of Ingredients 4



The Best Dry-Roasted Chickpea Recipe image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spread garbanzo beans in a baking dish and pat dry with a paper towel.
  • Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
  • Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.

Nutrition Facts : Calories 105 calories, Carbohydrate 16 g, Fat 3.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 354.8 mg

1 (15 ounce) can garbanzo beans, drained and rinsed
2 teaspoons olive oil
¼ teaspoon salt, or to taste
ground black pepper to taste

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Provided by Melissa Clark

Categories     dinner, weeknight, grains and rice, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17



Crispy Spiced Chickpeas With Peppers and Tomatoes image

Steps:

  • Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
  • In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
  • On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
  • Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
  • While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
  • Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

2 (15-ounce) cans chickpeas, rinsed and patted dry
1/2 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1 teaspoon fine sea salt, plus more to taste
6 fresh thyme sprigs
2 red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick
2 medium tomatoes, diced
1 small red onion, sliced
2 jalapeños, stem and seeds removed, sliced
Juice of 1 lemon
1 garlic clove, finely grated or mashed to a paste
1 cup fresh herbs (any combination of parsley, cilantro, mint or dill)
1/2 cup pomegranate seeds
Couscous or rice, for serving (optional)

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