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Plant-Based Butterbean Chickpea Tagine Recipe


Try our Plant-Based Butterbean Chickpea Tagine Recipe

Credit: Jacqueline Alwill

Hands down some of the easiest yet wow-factor dishes are those that land in a slow cooker.  The slow, low nature of the cooking process allows more of the flavour to be released and to combine with the complementary ingredients of the dish. I’m on a mission this winter to create more plant-based slow-cooked dishes and I think this tagine will win hearts and tummies over.

Serves: 4

Ingredients

Method

  • 1 red onion, peeled & roughly chopped
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, peeled & finely sliced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground harissa spice
  • 400g tin chopped tomatoes
  • 400g Jap pumpkin, cut into chunks
  • 12 dried organic Turkish apricots
  • 1 red capsicum (220g), seeded & roughly chopped
  • 400g tin butter beans, rinsed & drained
  • 400g tin chickpeas, rinsed & drained
  • 1 cup water
  • ¼ cup coriander, leaves & stalks finely chopped
  • Cooked rice, buckwheat or quinoa, to serve
  1. Preheat oven to 180°C.
  2. Place large casserole dish over medium heat, add red onion, oil and garlic. Cover and sweat vegetables for 3-4 mins.
  3. Add ginger, cumin, harissa and cook 1 min.
  4. Add tomatoes, pumpkin, apricots, capsicum, beans, chickpeas and water, bring to boil, stir, then cover and place in oven to cook for 2 hours.
  5. Serve with fresh coriander and your choice of wholegrain bread or flatbread accompaniment.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.