Vegetable Chickpea Tagine

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Carrot(2)
• Courgette(1)
• Bell pepper(1)
• Canned Chickpeas(800 g)
• Canned tomatoes(400 g)
• Tomato paste(1 tbsp)
• Vegetable Broth(400 ml)
• Dried Apricots(80 g)
• Couscous(240 g)
• Flat Leaf Parsley(15 g)
• Lemon(1)
• Ras el Hanout(2 tsp)
• Cumin(1 tsp)
• Cinnamon(½ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Dice the {Onion}, mince the {Garlic}, slice the {Carrot}, and chop the {Zucchini}, {Bell pepper}, {Dried Apricots}, and {Fresh parsley}. Drain the {Chickpeas} and cut the {Lemon} into wedges.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Bell pepper} with {Salt} and {Black pepper}. Cook until the vegetables start to soften, then stir in the {Garlic}, {Ras el Hanout}, {Cumin}, and {Cinnamon} for 2 minutes.

   ~8 min

3. 3

   Stir in the {Tomato paste}, then add the {Canned tomatoes}, {Vegetable Stock}, {Chickpeas}, {Zucchini}, and {Dried Apricots}. Bring to a gentle bubble, then cover loosely and simmer until the vegetables are tender and the stew is thickened.

   ~18 min

4. 4

   Put the {Couscous} in a heatproof bowl with a pinch of salt, pour over 300ml boiling water, cover, and leave for 5 minutes. Fluff with a fork, then stir most of the {Fresh parsley} through the tagine and squeeze in a wedge of {Lemon}.

   ~5 min

5. 5

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

   ~2 min