Chickpea tagine with apricots
Skill level: Easy peasy
Costs: Cheap as chips
Tagine actually refers to the ceramic pot with a funnel-shaped top that is used to cook this Moroccan-influenced stew, but you don't need any fancy or expensive equipment to make one! This recipe is for a quick, cheap and tasty tagine of spiced chickpeas, dried fruit and a warming, spicy sauce. It's best served with couscous, and can be made as mild or as spicy as you like. It's also incredibly easy to double up the quantities – why not make a batch for the freezer?
- 1 onion
- 1tblsp olive oil
- Splash red wine or apple juice
- 2 cans chickpeas in water (500g drained weight)
- 1tsp garam masala
- ½tsp cumin
- ½ tsp chili powder (optional)
- 500g passata
- 1tblsp crunchy peanut butter
- 75g dried apricots
- 50 mixed dried fruit
- 200g cous cous
- 1 stock cube
- ½ a lime
- Natural yoghurt to serve (optional)
You can substitute dates or prunes for the apricots.
- Peel and finely chop the onion. Cook it in the olive oil over a medium heat until translucent.
- Add the spices, and cook for a minute more until fragrant. Turn up the heat and add the wine or apple juice.
- Add the drained chickpeas, and cook for 2-3mins. Add the passata and reduce the heat. Cook for 5mins.
- Stir in the peanut butter, and the chopped dried apricots along with the mixed dried fruit.
- Boil the kettle, and put the couscous in a clear bowl. Sprinkle over a stock cube and the juice of half a lime, and stir.
- Pour enough water into the cous cous bowl to just cover the couscous completely – you want about 2mm of water above the level of the couscous. Immediately cover with a plate, to keep the steam in.
- After 5mins, remove the plate and fluff up the couscous with a fork.
- Serve the cous cous and the tagine together, with some natural yoghurt if desired.