Prep Time
10 mins
Servings
4 Servings
Cook Time
30 mins
Difficulty
Easy
A comforting, budget-friendly tagine-style stew of chickpeas simmered in tomato, lemon and warm spices, finished with spinach and served over fragrant herbed rice. Ready in around 40 minutes, it is perfect for an easy weeknight meal.
Ingredients
2 x 400g cans (drained ~480g) chickpeas, drained and rinsed
3 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, crushed or finely chopped
400g canned chopped tomatoes
1 tbsp tomato purée
250ml vegetable stock
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 tsp ground cinnamon
1 medium lemon, zest and juice
150g fresh spinach, roughly chopped if large (or baby spinach)
20g fresh parsley, finely chopped
240g uncooked basmati rice, rinsed until water runs clear (about 60g per person)
to taste (about 1 tsp for the stew, 1 tsp for the rice) salt
to taste (about 1/2 tsp) black pepper
Method
Step 1
Prepare the rice first. Rinse 240g basmati rice under cold water until it runs clear. Place rice in a saucepan with 420ml water, 1 tbsp olive oil and 1 tsp salt. Bring to the boil, reduce to a gentle simmer, cover and cook for 12–15 minutes until the water is absorbed. Remove from the heat and leave covered for 5 minutes, then stir through half the chopped parsley and the zest of half a lemon.
Step 2
While the rice cooks, heat 2 tbsp olive oil in a large frying pan or shallow casserole over medium heat. Add the finely chopped onion and a pinch of salt and cook for 5–7 minutes until softened and starting to colour.
Step 3
Add the crushed garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika and 1/4 tsp ground cinnamon. Cook for 30–60 seconds until fragrant, stirring so the spices do not burn.
Step 4
Stir in the 400g chopped tomatoes, 1 tbsp tomato purée, 250ml hot vegetable stock and the drained chickpeas. Season with about 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.
Step 5
Reduce the heat and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the flavours have blended.
Step 6
Add the chopped spinach in handfuls, stirring until it wilts into the sauce. Stir in the juice and remaining zest of the lemon and most of the remaining parsley. Adjust seasoning to taste.
Step 7
To serve, divide the herbed rice between four bowls or plates. Spoon the chickpea tagine over the rice, finish with the reserved parsley and a drizzle of olive oil if liked. Serve hot.
Nutritional Information
Per serving:
Energy - 557kcal
Protein - 18.2g
Carbohydrates - 92.3g
Fat - 14.3g
Fibre - 13.6g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Rinse rice to remove excess starch for fluffy grains. The tagine keeps well and tastes even better the next day; reheat gently and add a splash of water if thickened.
