Moroccan Chickpea and Apricot Tagine with Herbed Couscous
Tagine-style stew of chickpeas, sweet potato and tomatoes simmered with cumin, cinnamon, ginger and vegetable stock, served with herb couscous.
- 200 g couscous
- 400 g chickpeas
- 1 large onion
- 300 g sweet potato
- 80 g dried apricots
- 400 g chopped tomatoes
- 300 ml vegetable stock
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground ginger
- 30 g fresh coriander
- 3 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Heat 2 tbsp olive oil in a large pan over medium heat.
- Step 2
Dice onion and cook for 5 minutes until softened.
- Step 3
Add cumin, cinnamon, and ginger, cook for 1 minute until fragrant.
- Step 4
Cube sweet potato into 2cm pieces and add to pan, cook for 5 minutes.
- Step 5
Add drained chickpeas, chopped tomatoes, and halved apricots.
- Step 6
Pour in vegetable stock, bring to boil, then simmer covered for 20 minutes.
- Step 7
Meanwhile, prepare couscous by pouring over 250ml boiling water, cover and leave for 5 minutes.
- Step 8
Fluff couscous with a fork, stir in remaining olive oil and half the chopped coriander.
- Step 9
Season tagine with salt and pepper, check sweet potato is tender.
- Step 10
Serve tagine over herbed couscous, garnish with remaining fresh coriander.
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