Chickpea Tagine with Peas

96%

Servings

6

Prep

15 min

Cook

30 min

Vote

Like 22

Ingredients

  • 2 tbsp ‏Olive oil
  • 1 ‏Onion, chopped
  • 2 ‏Garlic cloves, finely chopped
  • 2 tsp ‏Moroccan spice mix
  • 800 grams ‏Can chickpeas, rinsed, drained
  • 400 grams ‏Can chopped tomatoes
  • 2 cups (500 ml) ‏Salt-reduced vegetable stock
  • 2 ‏Zzucchini, chopped
  • 175 grams ‏Green beans, trimmed, halved
  • 1/2 cup (100 grams) ‏Chopped dried figs
  • 2 cups (400 grams) ‏Couscous
  • 2 tbsp ‏Chopped coriander leaves
  1. Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft.
  2. Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes.
  3. Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender.
  4. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups (500 ml) boiling water. Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
  5. Divide couscous and vegetable tagine among plates, garnish with coriander and serve.

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