Autumn is here: Eat this Moroccan Chickpea and Veg Tagine

Flip! It’s cold. Autumn swept in at precisely 6.20pm on Sunday evening, as we sat in front of the main stage at Electric Picnic.

I’m still recovering from that fantastic weekend, and my wallet has taken something of a hammering too. This is a rescue recipe.

Supplied by my lovely friend Paula White, it has, for me, become synonymous with autumn time. It’s dirt cheap, easy to make, uses store cupboard ingredients, and is healthy and heartwarming. Oh, and it’s completely delicious and good for adaptation too. Vary it as you please: I never use pearl onions because they’re so hard to find, and I like a little less honey. Paula’s original recipe omits chickpeas; I think they’re a nice addition.

Moroccan Chickpea and Vegetable Tagine

Usually to be made in a tagine clay pot with lid, but it can also be done in a casserole dish or a pot.

Grease well with Olive oil.

Lightly brown 20 pearl onions, 3-4 carrots in chunks, 2 sweet potato in chunks, plus whatever else you fancy.
Add tin of drained prunes, tin of chickpeas, 1/2 tsp cinnamon powder, 1/2 tsp ginger powder (I used fresh), 2 tbp clear honey, and 1 cup of veg stock.

Season, and slowly cook for 45mins-1 hour. If using a tagine, a high heat is recommended at the start, then lower it. Mine probably cooked for best part of two hours.

Serve with chopped coriander and mint.