RECIPE: Chickpea Tagine

This hearty moroccan stew is the perfect healthy comfort food on a chilly evening!

Traditionally, tagine is made with meat – but this chickpea recipe is just as tasty and filling, is packed with veggies and nutrients – plus it’s cheaper to make!

This recipe is fully vegan – just top with dairy-free yoghurt instead.

Ingredients
  • Spray Oil
  • 1 large onion, diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp tagine paste
  • 1 tsp ground coriander
  • 400g tin of chickpeas (230g once drained)
  • 200g butternut squash, diced
  • 80g soft dried apricot, diced
  • 400g tin of chopped tomatoes
  • 500ml vegetable stock
  • Zest of 1 lemon
  • 280g dried cous cous
  • Fresh coriander and natural yoghurt to serve (optional)

Method

• Spray some oil into a frying pan and fry the onion and garlic together until all are lightly browned.

• In a separate deep pan, put the stock, tomato, dried apricot, butternut squash, ground coriander, tagine paste and bring to the boil.

• Add the drained chickpeas, onion and garlic to the deep pan and reduce to simmer for around 30-40 minutes, occasionally stirring.

• Meanwhile, prepare the couscous; boil the water and mix with the couscous, lemon zest and fresh coriander

• Serve the tagine mix with the couscous and around a teaspoon of yogurt (per person) … enjoy!

Nutritional Information

This recipe makes 4 servings. Each serving contains:

ENERGY 477 KCAL
FAT 6.8G
SATURATED FAT 0.8G
SUGAR 20.4G
SALT 0.5G

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