Chickpea and apricot tagine

This is a beautifully flavoured dish, that tastes better the longer you leave it. Keep leftovers in the fridge and serve with flatbread and vegan yoghurt for lunch.

Serves 2-3

1 x 400g tin chickpeas
½ a red pepper, roasted and skinned or equivalent from jar.
½ a red onion, chopped
2 tbsps olive oil
3 fresh apricots or 50g dried
100g raisins
100g pine nuts
1 clove garlic, crushed
5 g fresh ginger or ½ tsp powdered
½ tsp cumin
½ tsp cinnamon
1 tbsp harissa paste (see box)
1 tbsp agave/maple syrup
300ml vegetable stock
1 tsp rosewater (optional)
1 tbsp chopped parsley
salt and pepper

  1.  Add the onions to a non-stick frying pan, and gently fry in the oil over a low heat, until softened. Add the peppers and garlic and cook for another 5 minutes.
  2.  Add the apricots, raisins, pine nuts, spices, syrup and harissa. Stir through and cook for another 5 minutes.
  3.  Add the stock and chickpeas, season, and simmer over low heat for 30- 40 mins until the sauce has thickened. Scatter over parsley just before serving.
  4.  Serve with couscous or Basmati rice, and soya yoghurt.

 

BOX: Harissa paste

Makes enough for 2 servings

You can buy Harissa, but it’s cheaper to make it.

½ a red chilli pepper, seeds scraped out, chopped
1 grilled & de-skinned red pepper (or jar equivalent), chopped
1 clove garlic, chopped
salt and pepper
olive oil

  1. Place all the ingredients except the oil in a food processor and blend, whilst adding a trickle of oil, to make a thick paste.
  2. Transfer to a jar or pot, and keep in the fridge for up to 5 days.

 

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