This is my vegan version of a tagine, I love the combination of spicy and sweet in this recipe. Sadly I do not have a tagine to cook this in, but a heavy bottomed pot did the trick. I served this with slices of pan fried lemons, the frying cooks out a lot of the bitterness and the lemon helps to cut through the richness of the sauce.
I used the following for eight servings;
- One 400g tin of chickpeas, drained and rinsed
- Two 400g tins of chopped tomatoes
- One pint of vegetable stock
- Two red onions, sliced
- One red pepper, chopped
- 380g Fry’s chicken strips (or any meat substitute you like)
- 50g raisins
- 50g dried apricots, chopped
- 50g roasted, flaked almonds
- Spices; three teaspoons of each of the following; smoked paprika, cinnamon, cumin, coriander, ginger, harissa (or to taste) if you don’t have harrisa use chilli powder or cayenne pepper
- Two tablespoons of plain flour
- Salt and black pepper to taste
Begin by heating a tablespoon of oil in a pan over a medium heat. Add in the onions and fry, to avoid burning the onion I usually sprinkle over a pinch of salt, the salt will draw out moisture and make it much less likely that the onion will burn. After a few minutes the onion should be starting to soften, now you can add the pepper and give it a good stir.
After another five minutes or so add in the spices and the flour, give everything a good stir and cook for two minutes. Then mix through the chopped tomatoes and hot stock. Once everything is combined add in the fruit and the meat substitute (this recipe would be fine without any meat substitute if you’d prefer not to use it. Simply use more peppers and chickpeas instead).
Continue cooking for another 20 to 30 minutes until the sauce thickens and everything is cooked through. Add the chickpeas in five or so minutes before you’re ready to serve.
Bye for now 🙂