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1 Chickpea, Red Pepper and Raisin Ragu

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Chickpea, Red Pepper and Raisin Ragu

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Ingredients

1 portion(s)

White onion, halved

  • 1 white onion, Halved
  • 20 grams olive oil
  • 1 red pepper, Chopped into large pieces
  • 200 grams chick peas, tinned, Drained
  • 400 grams chopped tomatoes, canned
  • 50 grams raisins
  • 2 teaspoons Moroccan Seasoning
  • .5 teaspoon cinnamon
  • .5 teaspoon salt
  • .5 teaspoon pepper
  • .5 bunch parsley, Leaves only, torn
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  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

    Method

  1. 1.  Place onion, red pepper and olive oil into mixing bowl and chop 5 sec / speed 5. Scrape down sides of mixing bowl with spatula, then sauté 5 min / 120 degrees C / Counter-clockwise operation/ speed Gentle stir setting.

     

     

  2. 2. Add chickpeas, tomatoes, raisins and all spices and cook 15 mins / 100 degrees C / Counter-clockwise operation / speed Gentle stir setting.

  3.  

    3.  Add torn parsley leaves. Serve hot.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • We really enjoyed this very

    Submitted by JeffnJulie on 2. July 2016 - 12:47.

    We really enjoyed this very easy to make ragu especially re-heated after a day or so which seemed to develop the lovely flavours. It made 4 portions so 2 of us had it twice.  We served it with pea and haloumi fritters which went together quite well.  Thank you for the recipe.

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