I’ve been getting loads of Brussels sprouts in my Kent Veg Box so I wanted to try something a bit different with them. I adapted this recipe from a meat tagine, and it turned out to be a super simple, tasty and filling mid-week meal for the win! Let me know what you think in the comments below 🙂
- 1 tbsp coconut oil
- 1 large red onion (or, 3 leeks), sliced
- 1 red pepper, finely sliced
- 3 garlic cloves, finely chopped
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- 1 tbsp tomato purée
- 250ml (1 cup) veggie stock
- 1 can of chickpeas
- 275g Brussels sprouts (3 handfuls), shredded or cut in half
- ½ tsp cumin seeds
- Sauté coconut oil until melted on medium high heat. Add onion, pepper and garlic until softened.
- Add spices and tomato puree. Pour in the stock and bring to boil. Reduce heat and simmer for 30 minutes.
- You can dump in can of drained chickpeas whilst simmering, but I prefer crunchy chickpeas so I roasted chickpeas with olive oil, chili, salt and paprika to top.
- While the tagine is simmering, heat 1/2 Tbsp of coconut oil in frying pan over high heat. When melted, add cumin seeds and toast for 10 seconds, then add sprouts. Fry sprouts for 5 minutes until they’re browned.
- Serve the tagine over couscous in a bowl topped with fried sprouts and cut, dried apricots.
Source: Recipe adapted from Joe Wicks’ Chicken Tagine
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