Читать книгу Entertaining at Home - Rachel Allen - Страница 55

I absolutely adore this vegetarian tagine recipe; it has a spicy, sweet complexity that might be bullied out of the way were any meat added. Chickpeas are better friends with the canning process than any other pulse, though they are also delicious cooked from dry (see tip opposite).

SERVES 4–6 VEGETARIAN

2 sweet potatoes (about 650g/1lb 7oz)

5 tbsp olive oil

Salt and ground black pepper

1 red pepper

1 yellow pepper

3 tbsp olive oil

1 large (300g/11oz) onion, peeled and thinly sliced

3 cloves of garlic, peeled and thinly sliced

3 tsp peeled and finely chopped root ginger

2 tsp cumin seeds, toasted and ground

2 tsp coriander seeds, toasted and ground

2 tsp paprika

1 × 400g tin of chickpeas, drained, or 125g (4½oz) dried chickpeas, soaked and cooked (see tip opposite)

100ml (3½fl oz) vegetable stock

1 tbsp honey

3 tbsp chopped coriander

75g (3oz) blanched almonds, toasted and roughly chopped

1 Preheat the oven to 230°C (450°F), Gas mark 8.

2 Peel and cut the sweet potatoes into 2cm (¾in) cubes. Put them in a bowl, mix with 2 tablespoons of olive oil and season with salt and pepper. Spread the potato pieces out in a large roasting tin, place the whole peppers at one end, on the same tin, and roast in the oven for about 20 minutes or until the sweet potato is tender. When cooked, transfer the sweet potatoes to a bowl and set aside.

3 The peppers will need an additional 10–20 minutes to roast, depending on their size. They are ready when the skin has slightly blackened and the flesh feels soft underneath. When cooked, remove and place in a bowl covered with cling film — this makes the skins easier to remove. When the peppers are cool enough, peel off the skin. Cut the peppers in half and remove all the seeds, then chop the flesh into roughly 2cm (¾in) pieces.

4 While the sweet potatoes and peppers are cooking, pour the remaining olive oil into a casserole dish or large saucepan and place on a medium heat. Add the onion, garlic, ginger, ground cumin and coriander and the paprika, and season with salt and pepper. Cook for 10–12 minutes or until the onions are soft and beginning to brown.

5 Add the drained chickpeas with the vegetable stock, bring to the boil, then reduce the heat and simmer for 5 minutes. Next add the cooked sweet potatoes, roasted peppers, honey and half the chopped coriander, stir gently to combine and taste for seasoning.

6 Transfer to a warmed serving bowl, scatter over the remaining coriander and toasted almonds and serve with couscous.