Celeriac & Chickpea Tagine with Couscous Recipe | Abel & Cole
A spicy celeriac and chickpea tagine with aromatic saffron and fiery harissa, served with fluffy wholemeal couscous—perfect for wintry nights.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.abelandcole.co.uk.
Cooking tools:
- Kitchen scale
- Grater
- Kettle
- Ladle
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Pan
- Skillet
- Stove
- Microwave
- Refrigerator
- Freezer
- Airtight container
- Mixing bowl
- Serving bowl
- Plate
- Baking sheet
- Parchment paper
- Wooden spoon
- Spoon
Ingredients
- 1 celeriac, approximately 800g
- 2 onions
- 3 garlic cloves
- 50g Medjool dates
- 1 tsp ground cumin
- 1 cinnamon stick
- 400g tin of chickpeas
- 400g tin of chopped tomatoes
- A pinch of saffron threads
- 1 tsp harissa paste
- 1 orange
- 250g wholemeal couscous
- 35g flaked almonds
- 100g baby leaf spinach
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