Chickpea tagine with apricots Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Total Time:

00:25

Prep:

00:10

Cooking:

00:15

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?

Ingredients

  • 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)

Method

  • 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.

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Top Tip

You can substitute dates or prunes for the apricots.

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