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Moroccan Chickpea Tagine

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This colourful Middle Eastern dish is full of flavour and packed with fruit and veg, it's an easy way to get some of your five a day.

Method

  1. Heat the oil in a large saucepan, add the onion and cook for about 5 minutes until it begins to soften. Add the garlic, cumin and harissa and cook for another minute.
  2. Add the apricots, vegetables and stock to the pan and stir thorougly. Bring to the boil, cover and simmer for 15 minutes.
  3. Add the chickpeas and cherry tomatoes and simmer for another 10 minutes, until the vegetables are tender. Stir in the coriander and serve with couscous.


Serves: 4

Time: 55 min

 

Allergy advice
Contains: some apricots contain sulphites; stock cubes may contain wheat (gluten) and/or celery.

 

Reproduced with the kind permission of the Food Standards Agency.  

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • ½ tsp ground cumin
  • 1 tbsp harissa
  • 125g dried apricots, roughly chopped
  • 2 large carrots, peeled and thickly sliced
  • 1 red pepper, roughly chopped
  • 400ml low-sodium vegetable stock
  • 1 tin of chickpeas, rinsed and drained
  • 225g cherry tomatoes, sliced in half
  • 2 tbsp fresh coriander, roughly chopped
  • Cooked couscous, to serve

 

Nutritional info:

  • Energy (kcal) 366
  • Protein (g) 13.67
  • Carbohydrate (g) 65.1
  • of which Sugars (g) 21.93
  • Fat (g) 7.42
  • Saturated Fat (g) 0.82
  • Equivalent as Salt (g) 1.46
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