Chickpea and potato tagine
2 tablespoons on olive oil
2 onions, roughly chopped
1 teaspoon of smoked paprika
1 teaspoon cumin seed roughly crushed
500g potatoes cubed
400g pinto beans
400g chickpeas drained
100g lemon pickle drained
600ml veg stock
Salt and pepper
What to do:
1: fry the onions till golden brown, stir in the spices and mix well.
2: Mix the potatoes, and beans then stir well.
3: add the lemons and stock bring to a boil then reduce the heat.
4: cover and simmer gently for 40 mins until the potatoes are soft.
5: serve with crumbled cheese and a sprinkle of coriander