CHICKPEA TAJINE

LCD Friendly

WHAT YOU NEED:

4 tbsp virgin olive oil

2 red onions, sliced into wedges

2 garlic cloves, finely minced

1 tsp ground cumin

1 tsp turmeric powder

1 tsp ground cinnamon

1 red capsicum, deseeded and cut into strips

1 cup cauliflower cut into florets

1 cup sweet potato cut into 2 cm chunks

5 artichoke hearts, fresh or from the jar, keep whole

3 ripe tomatoes, peeled and rough chop or use 1 tin peeled ones

1 can of organic chickpeas (rinsed)

1/4 cup golden raisins

1/3 cup baby black olives, remove stone (optional)

sea salt

1/4 cup fresh coriander leaves, roughly chopped

WHAT TO DO:

In a large high–sided pan heat the oil, add the onions and garlic with a sprinkling of salt. 
Cook until softened (7 minutes) then add the spices and stir to release their fragrant oils.  
Add the capsicum, cauliflower and sweet potato and stir as they brown.  
Throw in the chickpeas, artichokes, tomato pieces, raisins and olives together with a generous serve of salt.  
Bring to a boil then simmer on low covered until vegetables are soft and still shapely and the sauce is reduced and intense, around 25 to 30 minutes.

Serve over quinoa or brown rice or mop up with a crunchy sourdough baguette, a little dollop of hot harissa sauce and lots of chopped coriander.