Meatless Monday: Black eyed bean and lemon tagine

A warming dish to keep out the cold!

Serves 2

You will need

1 tbsp oil
1 onion, peeled and chopped
2 garlic cloves, peeled and slice
1 medium carrot, sliced
1/4 small yellow turnip, peeled and sliced 
1/2 tsp coriander leaf
1/2 tsp cinnamon
1/2 tsp tumeric
1/2 tsp cumin
1/2 tsp ground ginger
1/2 tsp chilli flakes
2 tsp preserved lemon paste
1 tsp pink salt
50ml-100ml water
1x400g tin organic black eyed beans
50g dates, stones removed
couscous to serve

Heat the oil and add the onion. Cook for 3-5 minutes until softened.
Add the carrot, turnip, garlic, spices and preserved lemon paste and continue to cook for a further few minutes until the vegetables are softening, adding a little water if needed.  
Add the water, salt and chickpeas and cook for 10 minutes until the vegetables are tender. Stir in the dates and heat through.
Serve with couscous.

Janet x 

Recipe Copyright © 2015 40plusandalliswell

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