Chickpea tagine & couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 3 tbsp olive oil
- 1 bunch of spring onions, trimmed and sliced
- 4 garlic cloves, finely chopped
- small bunch of coriander, leaves picked and roughly chopped
- 170g tagine paste
- 1 lemon, zested and juiced
- 400g can chopped tomatoes
- 50g pitted dates or prunes, roughly chopped
- 2 x 400g cans chickpeas
- 230g jar piquillo peppers, roughly chopped
- couscous of your choice, to serve
Method
- STEP 1
Heat the oil in a frying pan over a medium heat, or cast iron skillet over ashen coals, and fry the spring onions, garlic and half the coriander for 2 mins until softened.
- STEP 2
Stir in the tagine paste and half the lemon juice, and cook for 1 min more until fragrant. Add the tomatoes, dates, lemon zest and 100ml water, season to taste and cook for 10 mins until the mixture is thick and rich.
- STEP 3
Stir in the chickpeas and peppers and cook for 5 mins to warm through. Drizzle in the remaining lemon juice and season well. Remove from the heat and add the remaining coriander. Serve with your favourite couscous on the side – we have plenty of recipes to choose from.
