Spiced Four Bean Tagine

5.0 1 ratings Review this recipe

Prep time: 10 mins

Cook time: 40 mins

Serves: 4

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.

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Ingredients Method

Ingredients

2 red onions
2 cloves garlic
1 drizzle olive oil
2 cm ginger
1 handful coriander
1 cinnamon stick
1 tsp ground coriander
1 tsp smoked paprika
½ tsp turmeric
1 tbsp tomato paste
400g chopped tomatoes
300ml vegetable stock
200g runner beans
400g chickpeas
400g haricot beans
400g kidney beans
1 lemon
20g Ocado own-label Flaked Almonds
4 cups couscous, to serve

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.