Chickpea & Apricot Tagine

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Carrot(2)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Cinnamon(1 tsp)
• Paprika(1 tsp)
• Canned Chickpeas(800 g)
• Dried Apricots(120 g)
• Canned tomatoes(400 g)
• Vegetable Broth(400 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Couscous(240 g)
• Flat Leaf Parsley(15 g)optional
• Lemon(1)
• Flaked Almonds(30 g)optional

Method

1. 1

   Dice the {Onion}, mince the {Garlic}, slice the {Carrot}, roughly chop the {Dried Apricots}, chop the {Fresh parsley}, and cut the {Lemon} into wedges.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Cook the {Onion} and {Carrot} for 5 minutes until softened, then stir in the {Garlic}, {Tomato paste}, {Cumin}, {Cinnamon}, and {Paprika} for 1 minute until fragrant.

   ~6 min

3. 3

   Add the {Chickpeas}, {Dried Apricots}, {Canned tomatoes}, {Vegetable Stock}, {Salt}, and {Black pepper}. Bring to a simmer, then cook for 15 minutes, stirring a few times, until the carrots are tender and the sauce is thick and glossy.

   ~15 min

4. 4

   Put the {Couscous} in a heatproof bowl, pour over 300ml boiling water, cover, and leave for 5 minutes. Fluff with a fork.

   ~5 min

5. 5

   Stir half the {Fresh parsley} and a squeeze from the {Lemon} into the tagine. Taste and adjust seasoning if needed.

   ~1 min

6. 6

   Spoon the couscous into bowls and ladle over the tagine. Finish with the remaining {Fresh parsley}, the {Flaked Almonds}, and serve with the remaining {Lemon} wedges alongside.

   ~0 min