"I would normally team this with saffron rice and raisins, toasted sesame seeds and fattoush," Hoy says.
2 tbsp olive oil
2 cups cooked chickpeas (can be canned)
1 large red capsicum, chopped
150g baby spinach
1 diced red onion
1 tbsp cumin
1 tsp sesame seeds
Sea salt and pepper
3 tbsp tahini (hulled)
Juice of 1/2 lemon
1/3 cup water
1/2 cup chopped parsley
Place olive oil, chickpeas, capsicum, spinach, onion, cumin, sesame seeds and seasonings in a tagine and cook for one hour over low heat, stirring occasionally.
Blend tahini, lemon juice and water to make a dressing and, just before serving, sprinkle parsley over tagine.
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