EAT SMART NUTRITION CONSULTANTS
Lamb Tagine (serves 6-8)
| ¼ cup olive oil 2 red onions, chopped 10 cloves garlic 2 carrots, sliced ½ bunch celery, sliced 1 teaspoon ground cumin |
1 teaspoon paprika 1 teaspoon Harissa 2 litres chicken stock 4 x 400g cans chick peas, drained Lemon juice to taste 1 bunch coriander, chopped |
1. Heat oil in a heavy based pan over medium heat. Add onion and garlic, reduce heat to low and gently cook until onion softened.
2. Add carrot, celery, spices, Harissa and stock. Cook, covered. For 15 minutes.
3. Add chickpeas and cook a few more minutes. Puree ½ the mixture and return to original pot.
4. Add lemon juice and coriander.
Tip: You may also add leftover cooked chicken, roast meats or can of tuna.