White bean and lentil tagine
A north African stew of white bean and lentil tagine from Australian Women's Weekly.
- 1 hr 20 mins cooking
- Serves 4
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Ingredients
White bean and lentil tagine
- 1 tablespoon olive oil
- 1 brown onion (150g), chopped coarsely
- 2 clove garlic, crushed
- 2.5 centimetre piece fresh ginger (15g), cut into matchsticks
- 1 teaspoon harissa paste
- 800 gram canned whole peeled tomatoes, chopped coarsely
- 1 red capsicum (200g), chopped coarsely
- 1/2 cup (125ml) water
- 400 gram canned cannellini beans, rinsed, drained
- 400 gram canned brown lentils, rinsed, drained
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh flat-leaf parsley
Method
White bean and lentil tagine
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1Heat oil in tagine or large frying pan;cook onion, stirring, until softened. Add garlic, ginger and paste; cook, stirring, about 1 minute or until fragrant.
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2Add undrained tomatoes, capsicum, the water, beans and lentils; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until tagine thickens. Remove from heat; stir in mint, season.
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3Serve tagine sprinkled with parsley.
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