- 2 red onions
- 400g carrots
- 4 Medjool dates
- ½-1 tsp harissa paste
- 400g chopped tomatoes
- 400g tin of chickpeas
- A handful of mint, leaves only
- 50g baby leaf spinach
- 150g 0% fat Greek style yogurt
- 35g flaked almonds
- 1/2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Medium pan or deep frying pan with lid
- Vegetable peeler
- 1.
Peel and thinly slice the onions. Place a pan or deep frying pan on a medium heat for 1 min, then add 1/2 tbsp olive oil and the onions with a pinch of salt and pepper. Fry for 5-6 mins, stirring often, till softened and lightly coloured.
- 2.
While the onions cook, trim the carrots (no need to peel unless you want to) and chop them into 1cm-thick slices. Squish the dates and pull out the stones, then tear the dates into pieces.
- 3.
When the onions have lightly browned, stir in 1/2-1 tsp harissa paste (it's spicy, so use more or less depending on how hot you prefer your food). Cook and stir for 1 min, then stir in the carrots and dates. Pour in the chopped tomatoes and the tin of chickpeas with their liquid. Bring up to a bubble, then pop on a lid. Simmer for 15 mins. Stir occasionally.
- 4.
While the tagine simmers, finely chop the mint leaves.
- 5.
After 15 mins the carrots should be tender and the sauce thickened. Add the spinach and stir through to wilt it.
- 6.
Taste and add some salt and pepper if you think it needs it. Ladle into bowls, dollop on some yogurt and scatter over the mint and almonds.
- Tip
To Toast Or Not To Toast
For a deeper, nuttier flavour you can pop the flaked almonds in a dry frying pan and toast for 2-3 mins.