Facebook Instagram Linkedin-in Youtube Pinterest-p
  • en_GBEN
    • nl_NLNL
    • fr_FRFR
Menu
  • en_GBEN
    • nl_NLNL
    • fr_FRFR
  • Our project
  • Who we are
  • Producers
  • Recipes
Menu
  • Our project
  • Who we are
  • Producers
  • Recipes
  • Markets
    • The Barn Etterbeek
    • The Barn Saint-Gilles
    • The Barn Ixelles
    • The Barn Antwerp
    • The Barn Jette
    • The Barn Vanderkindere
  • Jobs
  • Eshop
  • Contact
Menu
  • Markets
    • The Barn Etterbeek
    • The Barn Saint-Gilles
    • The Barn Ixelles
    • The Barn Antwerp
    • The Barn Jette
    • The Barn Vanderkindere
  • Jobs
  • Eshop
  • Contact
Facebook Instagram Linkedin-in Youtube Pinterest-p
  • en_GBEN
    • nl_NLNL
    • fr_FRFR
Menu
  • en_GBEN
    • nl_NLNL
    • fr_FRFR
  • Home
  • Our project
  • Who we are
  • Producers
  • Recipes
  • Markets
    • The Barn Etterbeek
    • The Barn Saint-Gilles
    • The Barn Ixelles
    • The Barn Jette
    • The Barn Antwerp
    • The Barn Vanderkindere
  • Jobs
  • Eshop
  • Contact
Menu
  • Home
  • Our project
  • Who we are
  • Producers
  • Recipes
  • Markets
    • The Barn Etterbeek
    • The Barn Saint-Gilles
    • The Barn Ixelles
    • The Barn Jette
    • The Barn Antwerp
    • The Barn Vanderkindere
  • Jobs
  • Eshop
  • Contact

Rhubarb - chickpea - sweet potato tagine

recipe Tajine rhubarb chickpea sweet potato

Quick and healthy recipe for a savoury cake, with 100% The Barn products suggested by WESH food

Ingredients

2 people

✔ 100 g chickpeas

✔ 1 small sweet potato

✔ 1 small red onion, chopped

✔ 2 carrots

✔ 2 stems of rhubarb 

✔ Spices: 1 tsp turmeric, 1 tsp curry, 1 tsp cinnamon, 1 tsp paprika, 2 tsp vegetable stock powder.

✔ 1 small handful of cashew nuts

✔ 1 small handful of sultanas

✔ 2 tbsp honey

✔ Salt

Preparation

  1. Soak the chickpeas for 12 hours and then cook them in a large pot of water for 1 hour.
  2. Fry the red onions in a little oil in a wok.
  3. Peel and chop all vegetables (including rhubarb).
  4. Add them, the spices and the salt to the wok.
  5. Add 300 ml of water and simmer for 25 minutes. The sweet potatoes and carrots should be soft but not too soft.
  6. Add the cooked chickpeas, honey, cashew nuts and raisins and simmer for another 10 minutes.
  7. Serve with couscous or millet.
  8. Optional: decorate with fresh coriander.

 

Did you know? Rhubarb is often counted among the fruit species and is usually used in desserts. But in reality, rhubarb is also a delicious vegetable in savoury dishes.

You will also like

Discover all our recipes
Loading...
recipe Melon salad

Melon salad

veggie burgers recipe

Vegetarian burgers

recipe Buckwheat and mushroom risotto

Buckwheat and mushroom risotto

INGREDIENTS COME FROM OUR STORES

Discover all OUR PRODUCERS
Loading...
organic salads brussels zero waste

Greenz

Production of salads, tapenades and desserts
Brussels, Belgium
maraicher bio belgique

Daan

Market gardening
Belgium
organic beef production belgium

La ferme des Noyers

Butchery
Belgium

Our markets

  • The Barn Etterbeek
  • The Barn Saint-Gilles
  • The Barn Ixelles
  • The Barn Antwerp
  • The Barn Jette
  • The Barn Vanderkindere
Menu
  • The Barn Etterbeek
  • The Barn Saint-Gilles
  • The Barn Ixelles
  • The Barn Antwerp
  • The Barn Jette
  • The Barn Vanderkindere

Info

  • Our project
  • Who we are
  • Jobs
  • Producers
  • Recipes
  • Contact
Menu
  • Our project
  • Who we are
  • Jobs
  • Producers
  • Recipes
  • Contact

Means of payment

Bancontact, Mastercard, Visa, Sodexo, Edenred, Monizze, Ecocheque, Ticket repas, Payconiq

Follow us on social media

Facebook Instagram Linkedin-in Youtube Pinterest-p

BE 0668.997.617

Privacy policy    Cookie policy

Designed and developed with love by The Web Sidecar

follow us on our shops' social networks

Our markets On Facebook

the barn Brussels
the barn antwerpen

Our Markets On Instagram

the barn Brussels
the barn Antwerpen

Our markets On LinkedIn

the barn

Our markets On Youtube

the barn

Our markets on Pinterest

the barn