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Spiced Four Bean Tagine

By not-recognized
Chickpeas, runner beans, haricot beans and kidney beans make this fiery tagine a powerhouse of protein. It's also packed with fragrant spices and is best served with fluffy couscous and a sprinkling of flaked almonds,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

19 total
  • 2 red onions
  • 2 cloves garlic
  • 2 cm of ginger
  • 1 handful of coriander
  • 1 cinnamon stick
  • 1 tsp of ground coriander
  • 1 tsp of smoked paprika
  • 0.5 tsp of turmeric
  • 1 tbsp of tomato paste
  • 400 g of chopped tomatoes
  • 300 ml of vegetable stock
  • 200 g of runner beans
  • 400 g of chickpeas
  • 400 g of haricot beans
  • 400 g of kidney beans
  • 1 lemon
  • 20 g of ocado own-label flaked almonds
  • 4 cups of couscous, to serve
  • 1 drizzle of olive oil

Method

5 steps

  1. Step 1

    Slice your red onions and garlic and chop your ginger and coriander.

  2. Step 2

    Heat a glug of olive oil in a large saucepan. Add your cinnamon stick and cook for a minute until fragrant, then add your red onion and fry for 10 minutes until softening and starting to caramelise. Add your garlic and ginger, then cook out for a minute more.

  3. Step 3

    Add your coriander, paprika, turmeric and tomato paste to the onions and give it a good stir, cooking out for 2 minutes until you have a fragrant and jammy mixture. Tip in your vegetable stock and bring to a simmer, then add your runner beans. Turn down the heat to a whisper, pop on a lid and simmer for 20 minutes until your beans are tender.

  4. Step 4

    Tip your chickpeas, haricot beans and kidney beans into the pan and give a good stir. Simmer for 5 minutes until your beans are piping hot. Squeeze in your lemon juice and season to taste with salt and pepper.

  5. Step 5

    Serve up in a bowl over couscous with toasted almonds and your chopped coriander.