Chick Pea Tagine recipe

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Chick Pea Tagine

Ingredients
1 Onion, sliced.
2 Garlic Cloves, crushed. 1 Small Celeriac, cubed.
5 tblsp. Extra Virgin Olive Oil.
2 tsp. Ground Coriander.
2 tsp. Paprika.
1 tsp. Ground Cumin.
1 tsp. Ground Cinnamon.
1 tsp. Turmeric.
1/4 tsp. Cayenne pepper.
14 oz can Chick Peas.
14 oz can Tomatoes.
1 Vegetable Stock Cube.
8 oz Button Mushrooms, halved.
4 oz Dried Apricots.
4 oz Dried Dates.
2 oz Creamed Coconut.
Ground Black Pepper.
2 oz Toasted Almond Flakes.
1 tblsp. Chopped Parsley.



Instructions

1. Peel and cube the celeriac, place in a shallow baking dish, add 1 tblsp. olive oil and bake in oven for 20 mins.
2. In a frying pan, fry the onion, garlic & spices in 1 tblsp of oil for 5 minutes.
3. Transfer to saucepan with a slotted spoon & add the chickpeas with their liquid, tomatoes & stock cube.
4. Add the celeriac to the chickpea mixture, cover & simmer for 10 minutes.
5. Stir-fry the mushrooms in 1 tablespoon of oil for 5 minutes.
6. Add the mushrooms, apricots, dates, creamed coconut & pepper & simmer for 10 minutes.
7. Sprinkle with toasted almonds & parsley.
8. Serve with couscous.

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