Mediterranean Chickpea and Vegetable Tagine with Couscous
North African chickpea and courgette tagine simmered with tomatoes, stock, apricots and warm spices, served with fluffed couscous.
- 150 g couscous
- 1 tbsp vegetable oil
- 1 medium onion
- 2 cloves garlic
- 1 cm piece ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp cinnamon
- 400 g tin chopped tomatoes
- 200 ml vegetable stock
- 400 g tin chickpeas (canned)
- 1 medium courgette
- 50 g dried apricots
- 15 g fresh parsley
- ½ medium lemon
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Prepare the couscous according to package instructions. Fluff with a fork once cooked.
- Step 2
Finely chop the onion, mince the garlic, and grate the ginger.
- Step 3
Heat vegetable oil in a large saucepan or tagine pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
- Step 4
Add the minced garlic and grated ginger, cook for 1 minute until fragrant.
- Step 5
Stir in the cumin, coriander, turmeric, and cinnamon. Cook for 30 seconds until fragrant.
- Step 6
Add the chopped tomatoes, vegetable stock, rinsed chickpeas, chopped courgette, and dried apricots. Bring to a simmer.
- Step 7
Cover and cook for 15-20 minutes, or until the courgette is tender and the sauce has thickened slightly.
- Step 8
Season with salt and pepper to taste.
- Step 9
Chop the fresh parsley and stir most of it into the tagine. Squeeze in the juice of half a lemon.
- Step 10
Serve the tagine hot over the prepared couscous, garnished with the remaining parsley.
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