Chickpea and preserved lemon tagine with sambal

Name: Chickpea and preserved lemon tagine with sambal
Yield: 4
Ingredients: 200g chickpeas; 40.00 ml extra virgin olive oil; 1 white onion, peeled, diced; 50g preserved lemon, chopped; 1l vegetable stock; 30.00 ml harissa; 4 roma tomatoes, chopped; 1 long red chilli, seeds removed; 1 pinch saffron threads; 20.00 ml ras el hanout (Moroccan spice mix); 600g blue pumpkin, peeled, cut into 6cm wedges; 35g pepitas; 1/4 bunch coriander, leaves picked; 1/4 bunch flat-leaf parsley, leaves picked; Juice of 1 lime; 50g shredded fresh coconut

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https://healthimprovements.info/recipes/chickpea-preserved-lemon-tagine-sambal/3pmsxdtq — Chickpea and preserved lemon tagine with sambal

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by Matt Moran

Chef and delicious. Produce Awards judge

Jul 26, 2019

This vegetarian meal is best enjoyed on cold nights.

1 cup (200g) dried chickpeas, soaked overnight, drained
2 tbs extra virgin olive oil
1 white onion, peeled, diced
50g preserved lemon, chopped
4 cups (1L) vegetable stock
1 1/2 tbs harissa
4 roma tomatoes, chopped
1 long red chilli, seeds removed
1 pinch saffron threads
1 tbs ras el hanout (Moroccan spice mix)
600g blue pumpkin, peeled, cut into 6cm wedges

Pumpkin seed and coconut sambal

1/4 cup (35g) toasted pumpkin seeds (pepitas), toasted, roughly crushed
1/4 bunch coriander, leaves picked
1/4 bunch flat-leaf parsley, leaves picked
Juice of 1 lime
50g shredded fresh coconut

Method

1.

Place chickpeas in a saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce to a simmer and cook for 45 minutes or until tender. Drain and set aside.
2.

Heat oil in a flameproof casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add lemon, stock, harissa, tomato, chilli, saffron and ras el hanout, and bring to the boil. Reduce heat to medium-low and add pumpkin and chickpeas. Cook, stirring occasionally, for 35-40 minutes or until pumpkin is tender and sauce has reduced. For the sambal, combine all ingredients in a bowl and season. Serve with casserole.