Chickpea and carrot tagine
Ingredients
- 2 tbsp olive oil
- 2 red onions, thinly sliced
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 350g/12oz carrots, cut into 3cm/1¼in chunks
- 400g tin chickpeas (not drained)
- 200g/7oz tinned tomatoes (half a tin of chopped tomatoes)
- 125g/4½oz long-grain rice
- 1 tbsp white wine vinegar
- small handful fresh parsley, finely chopped
- small handful fresh mint, finely chopped
- salt and ground black pepper
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