Chickpeas With Roasted Chestnuts
Equipment
Ingredients
- 1½ tablespoons smen or ghee
- 2 red onions halved and sliced
- 4 garlic cloves chopped
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds crushed
- 1 teaspoon fennel seeds
- 2 x 400 g cans chickpeas rinsed and drained
- 450 g roasted chestnuts shelled
- 1½ teaspoons ras el hanout
- 1 x 400 g can chopped tomatoes drained of juice
- 1½ teaspoons sugar
- small bunch flat leaf parsley chopped
- sea salt and black pepper
Instructions
- Heat the smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions and garlic with the coriander, cumin and fennel seeds and cook for 3 minutes to let the flavours mingle.
- Add the chickpeas, stir to coat well and cook for a further 1 minute, then add the chestnuts and ras el hanout.
- Stir in the tomatoes and sugar and add enough water to just cover the chickpeas and chestnuts.
- Bring to the boil, then reduce the heat, cover and cook gently for 25–30 minutes.
- Season to taste with salt and pepper, then stir in most of the parsley.
- Garnish with the remaining parsley and serve with chunks of fresh crusty bread, if liked.
Notes / Tips / Wine Advice:
For butter beans with almonds & ras el hanout, follow the recipe as for Chickpeas with roasted chestnuts, replacing the chickpeas with 2 x 400 g cans butter beans, rinsed and drained, and replacing the chestnuts with 225 g blanched almonds.