Moroccan Spiced Chickpea and Apricot Tagine with Giant Couscous
Baked chickpea and tomato tagine with apricots, vegetable stock, spiced with cumin, coriander, ginger, turmeric and cinnamon.
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground ginger
- ½ tsp turmeric
- ¼ tsp cinnamon
- 400 g canned chickpeas
- 400 g chopped tomatoes
- 200 ml vegetable stock
- 75 g dried apricots
- 150 g giant couscous
- 15 g fresh coriander
- ½ whole 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
Preheat your oven to 190°C (170°C fan/Gas Mark 5).
- Step 2
Heat the olive oil in a large ovenproof casserole dish or tagine base over a medium heat.
- Step 3
Add the chopped onion and cook for 5-7 minutes until softened.
- Step 4
Add the minced garlic, ground cumin, ground coriander, ground ginger, turmeric, and cinnamon. Cook for 1 minute until fragrant.
- Step 5
Drain and rinse the chickpeas and add them to the dish along with the chopped tomatoes and vegetable stock.
- Step 6
Stir in the dried apricots.
- Step 7
Bring to a simmer, then cover and transfer to the preheated oven for 25-30 minutes, or until the sauce has thickened slightly and the apricots are plump.
- Step 8
Meanwhile, cook the giant couscous according to packet instructions.
- Step 9
Once the tagine is cooked, stir in most of the fresh coriander and a squeeze of lemon juice.
- Step 10
Serve the tagine hot over the cooked giant couscous, garnished with the remaining fresh coriander.
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