Moroccan Chickpea and Apricot Tagine with Couscous
Chickpea and apricot tagine simmered with onion, carrots, tomatoes, stock and spices, served over couscous.
- 150 g couscous
- 400 g chickpeas
- 1 piece onion
- 200 g carrots
- 80 g dried apricots
- 400 g chopped tomatoes
- 300 ml vegetable stock
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp paprika
- 40 g almonds
- 20 g fresh coriander
- 3 tbsp olive oil
- 1 tbsp honey
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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
Heat olive oil in a large heavy-bottomed pan over medium heat
- Step 2
Dice onion and cook for 5 minutes until softened, add all spices and cook for 1 minute until fragrant
- Step 3
Cut carrots into 2cm chunks and add to pan, cook for 3-4 minutes
- Step 4
Add drained chickpeas, chopped tomatoes, dried apricots and vegetable stock
- Step 5
Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until carrots are tender
- Step 6
Meanwhile, prepare couscous by placing in a bowl with 200ml boiling water and 1 tbsp olive oil
- Step 7
Cover couscous tightly and leave for 5 minutes, then fluff with a fork
- Step 8
Stir honey into tagine and season with salt and pepper to taste
- Step 9
Toast almonds in a dry pan for 2-3 minutes until golden
- Step 10
Serve tagine over couscous, garnished with toasted almonds and fresh coriander
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