Chickpea and carrot tagine recipe
 While this quick budget tagine can’t afford all the ingredients of a traditional Moroccan tagine, it is a delightfully hearty veggie stew with plump raisins and sweet tender carrots. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.13 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil2 red onions, thinly sliced2 tsp ground cumin1 tsp chilli flakes350g/12oz carrots, cut into 3cm/1¼in chunks 400g tin chickpeas (not drained)200g/7oz tinned tomatoes (half a tin of chopped tomatoes)125g/4½oz long-grain rice1 tbsp white wine vinegar small handful fresh parsley, finely choppedsmall handful fresh mint, finely chopped salt and ground black pepper 2 tbsp olive oil 2 red onions, thinly sliced 2 tsp ground cumin 1 tsp chilli flakes 350g/12oz carrots, cut into 3cm/1¼in chunks 400g tin chickpeas (not drained) 200g/7oz tinned tomatoes (half a tin of chopped tomatoes) 125g/4½oz long-grain rice 1 tbsp white wine vinegar small handful fresh parsley, finely chopped small handful fresh mint, finely chopped salt and ground black pepper Method Heat the olive oil in a large, deep saucepan over a medium heat. Once hot, fry the onions for 5–6 minutes, or until starting to soften. Add the cumin and chilli flakes with a splash of water and cook until fragrant. Add the carrots and stir well to coat in the seasoning. Pour in the chickpeas, along with the liquid from the tin, and the tinned tomatoes. Cook for 35–40 minutes on a low simmer, until the carrots are tender and the sauce is reduced. In the meantime, run cold water over the rice in a large pan and then transfer to a sieve and rinse under the cold tap until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring to a boil for 2 minutes over a high heat. Once the rice starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Season the tagine with a splash of vinegar and garnish with freshly chopped parsley and mint. Serve with the rice and enjoy. Heat the olive oil in a large, deep saucepan over a medium heat. Once hot, fry the onions for 5–6 minutes, or until starting to soften. Add the cumin and chilli flakes with a splash of water and cook until fragrant. Add the carrots and stir well to coat in the seasoning. Heat the olive oil in a large, deep saucepan over a medium heat. Once hot, fry the onions for 5–6 minutes, or until starting to soften. Add the cumin and chilli flakes with a splash of water and cook until fragrant. Add the carrots and stir well to coat in the seasoning. Pour in the chickpeas, along with the liquid from the tin, and the tinned tomatoes. Cook for 35–40 minutes on a low simmer, until the carrots are tender and the sauce is reduced. Pour in the chickpeas, along with the liquid from the tin, and the tinned tomatoes. Cook for 35–40 minutes on a low simmer, until the carrots are tender and the sauce is reduced. In the meantime, run cold water over the rice in a large pan and then transfer to a sieve and rinse under the cold tap until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring to a boil for 2 minutes over a high heat. Once the rice starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. In the meantime, run cold water over the rice in a large pan and then transfer to a sieve and rinse under the cold tap until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring to a boil for 2 minutes over a high heat. Once the rice starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Season the tagine with a splash of vinegar and garnish with freshly chopped parsley and mint. Serve with the rice and enjoy. Season the tagine with a splash of vinegar and garnish with freshly chopped parsley and mint. Serve with the rice and enjoy.