Lebanese Rice With Beef, Sumac And Egg
Middle Eastern, Middle EastTake a look
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Vegetarian, Vegan, Dairy Free
1 400g tin of chickpeas
1 400g tin of chopped tomatoes
300ml vegetable stock
5 tablespoons of olive oil
1 large onion, sliced
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1/4 teaspoon cayenne
1/2 teaspoon brown sugar
1 large aubergine diced
225g button mushrooms
12 pitted prunes
Salt and pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon Harissa Spice Mix (optional)
Thank you very much to Jemma Wilkinson for allowing us to share her delicious Vegetable Tagine recipe using lots of our spices!
Empty the tin of chickpeas (with their liquid) and the tin of tomatoes into a good sized saucepan and then add in the stock.
Heat 2 tablespoons of olive oil in a frying pan and fry the onions, garlic and spices over a medium heat for 5 minutes, until golden and add them to the saucepan when cooked.
Heat another 2 tablespoons of oil in the frying pan and fry the aubergine until golden all over, then also add these to the saucepan, along with the brown sugar and stir together.
Bring the contents of the saucepan to the boil, then cover and simmer gently for 20 minutes.
Heat the remaining 1 tablespoon of oil in the frying pan and fry the mushrooms for about 5 minutes until nicely golden and then also add these to the saucepan along with the prunes.
Taste to see if the seasoning needs attention and cook for a further 10 minutes.
Whilst the tagine is cooking, prepare the couscous according to the packet instructions. Once tender, fluff with a fork and if you like a good spicy kick with your food add the Harissa spice mix into the couscous and stir.
Place the couscous into bowls and top with the tagine. Sprinkle the fresh chopped parsley over the top and serve.