Collect from 25th Jun
2nd Jun - 27th Jul (order 7 days in advance)
Item No

Booths Red Pepper, Courgette & Chickpea Tagine Meal Kit

In stock
A spicy mix of courgette, red pepper, red onion and chickpeads in a cumin and harissa spiced Moroccan sauce finished with refreshing mint and coriander.
Ready to Cook

1 x Red Onion

1 x Courgette

1 x Red Pepper

1 x 5g Pod Cumin

1 x 20g Pack Coriander

1 x 20g Pack Mint

1 x 400g Tin Chickpeas (Chickpea, Water, Antioxidant: Sodium MetabiSULPHITE)

1 x 10g Pod Harrissa Spice (Salt, Cumin Seed, Crushed Chilli, Coriander, Garlic, Mint, Caraway, Pepper)

1 x Vegetable Stock Cube (Salt, Vegetable Fat (Palm, Shea Butter, Sal Butter), Potato Starch, Yeast Extract, Sugar, Onion Powder, Carrots, Herbs (Parsley, Tarragon), Spices (CELERY Seed, Garlic, Tumeric, Pepper, Parsley), Tomato Powder, Red Pepper, Caramel Syrup, Flavouring (CELERY), Leek, Maltodextrin)

1 x 70g Pack Tomato Paste (Tomato, Acidity Regulator: Citric Acid)

1 x 400g Tin Chopped Tomatoes (Tomato, Salt)

Due to packing methods and supplier's own processes Booths recipe boxes may also contain low levels of the following allergens:  Cereals containing Gluten, Milk, Crustaceans, Molluscs, Eggs, Soya, Sesame, Sulphites, Mustard, Lupin, Nuts and Peanuts.

Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Pack Size: 1.295kg
Manufacturer Address: Prepared for E H Booth & Co Limited, Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions:

1.  Preheat oven to 220°C/Fan 200°C/Gas Mark 7. Slice the courgette into finger size lengths, then cut the pepper into thick strips.

2.  Add the courgette and red pepper to a baking tray and drizzle with oil.  Mix together to combine.  Place in the middle of the oven for 25-30 minutes or until cooked through.

3.  Meanwhile peel and dice the red onion.  Pick the coriander and mint leaves from their stalks.  Discard the stalks and chop the leaves finely.

4.  Heat a drizzle of oil in a frying pan.  Fry the onion over a medium heat and cook for 2-3 minutes until softened.

5.  Add the cumin, harissa and tomato paste and cook for a further 30 seconds.  Dont like it hot?  Add less of the spices.

6.  Dissolve half the stock sube in 200ml of boiling water and add to the onions along with the chopped tomatoes.  Cook for 6-8 minutes until reduced to a thick sauce.  Prefer less salt?  Use a quarter of the stock cube.

7.  Once thickened add the drained chickpeas and simmer for a further 2-3 minutes on a low heat or until the courgette and red pepper are cooked.

8.  Remove the courgette and pepper from the oven and add to the stew.  Season with salt and pepper to taste and gently stir.  Serve in bowls with a sprinkle of fresh mint and coriander leaves over the top to your taste.

Raw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: No

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0800 221 8086.
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