Ingredients
| 1 kg | Chickpeas (cooked) |
| 3 | Onions (fine sliced) |
| 800g | Tinned tomatoes (pureed) |
| 10 tbsp | Tomato chermoula |
| 1 bunch | Coriander (chopped) |
| 200 ml | olive oil |
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Method
1. Sweat the onions down in the olive oil until soft & lightly coloured.
2. Mix through the chermoula & cook out for a few minutes over a low heat.
3. Pour in the tomatoes & bring to the boil then add the chickpeas & simmer for 25-30 mins.
4. Remove from the heat & add the coriander & allow to cool.
5. When ready to serve heat up gently including the fish/shellfish you have decided to serve in the tagine, finish with more coriander, grated ginger & garlic.
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