Tagine of Coconut Beans with Tomato Recipe

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ginger, minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 400g can of chopped tomatoes
• 400g can of white beans, drained and rinsed
• 200g can of chickpeas, drained and rinsed
• 200ml coconut milk
• 1 tbsp honey
• 1/4 cup fresh coriander leaves, chopped
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large tagine or saucepan over medium heat. Add the onion and sauté for 5-6 minutes until softened.
2. Add the garlic and ginger and sauté for another minute.
3. Mix in the cumin, coriander and paprika and cook for 1-2 minutes until fragrant.
4. Add the canned tomatoes and bring to a simmer. Cook for 10-15 minutes until the sauce has thickened slightly.
5. Add the white beans, chickpeas, coconut milk, honey, salt, and pepper. Stir to combine and bring to a simmer again.
6. Cover the tagine or saucepan with a lid and simmer for 20-25 minutes until the vegetables are cooked through and the flavors have blended together.
7. Stir in the chopped fresh coriander and serve hot, accompanied by couscous or crusty bread, if desired.

Verdict

This Tagine of Coconut Beans with Tomato is a flavorful and hearty vegetarian dish that’s perfect for a cozy winter dinner. The combination of beans, chickpeas, and coconut milk creates a creamy and satisfying base for the warm spices and tangy tomatoes. The fresh coriander adds a bright and zesty touch to balance out the richness of the dish.

Serving Suggestions

This tagine pairs well with fluffy couscous, quinoa, or brown rice for a more filling meal. Some crusty bread or naan can be served on the side for a delicious and satisfying dip into the tagine. For a complete Moroccan-inspired meal, try serving with some Harira soup or a fragrant salad of sliced oranges, olives, and red onions dressed in a cumin-vinaigrette.