Name: White bean and lentil tagine
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 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

White bean and lentil tagine

A north African stew of white bean and lentil tagine from Australian Women's Weekly.

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Serves 4

Cook

1H 20M

Ingredients

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

1.Heat 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.

2.Add 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.

3.Serve tagine sprinkled with parsley.

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Ingredients

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