Moroccan chickpea tagine
Sweet apricots and warm ras el hanout in a chickpea and carrot stew, served over couscous. The sauce ends up thick and a little sticky, and nothing in it needs fussing over.
- Time
- 45 min
- Serves
- 2
- Kind
- Stew
- Also
- One pot
Method
- Chop the onion finely, crush the garlic and slice the carrots into 1 cm rounds. Roughly chop the dried apricots, then drain and rinse the chickpeas.
- Warm the olive oil in a large pot over a medium heat. Add the onion, carrots and a pinch of salt and cook for about 8 minutes, until the onion is soft.
- Stir the garlic and ras el hanout through for 1 minute, until fragrant.
- Add the chickpeas, chopped tomatoes, apricots and 200 ml of water. Simmer on a low heat with the lid half on for 30 minutes, until the carrots are tender and the sauce has thickened.
- Around 10 minutes before the tagine is done, tip the couscous into a heatproof bowl with a pinch of salt and pour 200 ml of boiling water from the kettle over it. Cover with a plate and leave for 5 minutes, then fluff with a fork.
- Season the tagine with salt and black pepper and serve it over the couscous, with the roughly chopped coriander scattered on top.
Tip Ras el hanout varies by brand. If yours is mild, taste at the end and add a pinch more cumin or cinnamon.
Per portion
| Energy | 647 kcal |
| Protein | 24 g |
| Carbohydrate | 105 g |
| of which sugars | 31 g |
| Fat | 12 g |
| of which saturates | 2 g |
| Fibre | 18 g |
| Salt | 0.44 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- onion1
- garlic2 cloves
- carrot2
- chickpeas1 tin
- chopped tomatoes1 tin
- dried apricots60 g
- couscous150 g
- coriander½ bunch
- ras el hanout2 tsp
- olive oil1 tbsp
