Spiced Four Bean Tagine
By not-recognized
Published on 13 February 2023
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, for added crunch. Perfect for a healthy midweek winner.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 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
Step 1
Slice your red onions and garlic and chop your ginger and coriander.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.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.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.Step 5
Serve up in a bowl over couscous with toasted almonds and your chopped coriander.