Leftovers for lunch

Last night I made this beautiful Prawn and bean Tagine, served with some seasoned white fish on top… and boy was it delicious! But whats even better than having it once, is having it again the next day, with a different topping to make it taste even better!

So it looks like now im going to have to show you, just how good these two dishes were!

Im quite an advocate for healthy food, and fully believe that it always tastes better than unhealthy or fatty junk food! By including the correct spices, and flavours you can make a health loaded (5 out of 5 a day) dish taste Michelin star! And this dish does just that! Packed with 5 fresh vegetables, omega 3 from your fish, and protein from your beans, this really puts the H in healthy!

Previously I have made Tagines mainly with chicken, however this time I decided to put prawns through the main dish, and then serve it with some succulent fish on top. The fish worked so well with the rich deep Moroccan spices.

Prawn and bean Tagine with a steamed white fish

Leftovers are definitely not a bad thing!

Especially for this dish, as overnight the flavours really enhanced and brought out the beautiful spices even more . This time round I decided to serve the Tagine with a poached egg on top. The beautifully poached egg, oozed its yellowy goodness all over the tomato based dish. Protein protein and even more protein.

So im not actually sure which dish worked better, so why not try both yourself and let me know what you think?

Ingredients…

  • 1 tin of chickpeas
  • 1 tin of chopped tomatoes
  • 1 onion
  • 1 pepper
  • 3 cloves of garlic
  • Thumb of ginger
  • 1/2 large sweet potato (cubed)
  • 2 sticks of celery
  • 1 carrot
  • 1 large handful of spinach
  • 1 small pack of raw prawns
  • 1 stock cube: I used chicken
  • 1tsp smoked paprika
  • 1tsp cumin
  • 1tsp turmeric
  • 1tsp crushed chillies
  • 1tsp oregano
  • 1tsp basil
  • Squeeze of honey
  • Tomato puree

Dish one: White fish fillets

Dish two: Eggs- to poach

Method…

  1. Start by chopping up all of your vegetables…onion peppers diced, garlic and ginger and celery finely chopped. Then heat up a large saucepan and sweat down your onion and garlic. After a couple minutes add the ginger and cook for a further minute or two.
  2. Once these are softened add in your pepper and celery and continue to sweat down on a low heat.
  3. Whilst this is cooking chop up your carrot and sweet potato into smallish cubes.
  4. Once your veg has softened in the pan, add in the spice and cook for a further couple of minutes. Then add your puree and honey and cook for another minute.
  5. Next add in your tinned tomatoes, chickpeas, stock cube and a glug of water. Stir and cook on a low heat for approx 30mins to 1 hour. The longer you cook this dish the more the flavours with enhance. Be sure to stir regularly and add a little water if it looses all moisture.
  6. 5 minutes before serving add in your spinach and prawns and cook until the prawns turn pink, and serve 🙂 Be sure not too overcook your prawns, remove from the heat as soon as they turn pink.

Bon appetite!

Its here you can decide whether you wanna go for the fish on top option, or you classic poached egg. Both work perfectly with the Tagine, or you may even just want to eat it as it is! Have a go and let me know what you think! For more recipe inspiration from around the world, please follow my blog! Thanks,

Emily

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