Green Bean Cass

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Table of Contents

Hot and spicy vegetable tagine with chickpeas

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  • 100g (1/2 cup) dried chickpeas, soaked in cold water overnight
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 large fresh red chilli, seeded and chopped
  • 1 red capsicum, chopped
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 300g orange sweet potato, peeled and chopped
  • 4 vine-ripened tomatoes, chopped
  • 300g desiree potatoes, peeled and chopped
  • 1 stick celery, sliced
  • 200g green beans, trimmed, halved
  • Natural yoghurt, to serve

Spice mix

  • 1 tablespoon cumin seeds, roasted
  • 1 tablespoon coriander seeds, roasted
  • 2 teaspoons sweet paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper


  • Step 1
    Cook drained chickpeas in simmering water, uncovered, for about 30 minutes or until tender. Drain.
  • Step 2
    To make spice mix, combine all spices and grind in a spice grinder or small food processor until fine.
  • Step 3
    Heat oil in a large heavy based casserole and cook onion, chilli, capsicum and 2 tablespoons of the spice mix over low heat until onion is soft, adding a little water if onion is sticking to pan. Reserve any remaining spice mix for another use.
  • Step 4
    Add chickpeas, garlic, remaining vegetables and 250ml (1 cup) water and season to taste. Cook, covered, over low heat for about 30 minutes or until vegetables are tender. Serve drizzled with yoghurt.

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