Chickpea tagine & couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 3 tbsp olive oil
- 1 bunch of spring onionstrimmed and sliced
- 4 garlic clovesfinely chopped
- small bunch of corianderleaves picked and roughly chopped
- 170g tagine paste
- 1 lemonzested and juiced
- 400g can chopped tomatoes
- 50g pitted datesor prunes, roughly chopped
- 2 x 400g cans chickpeas
- 230g jar piquillo peppersroughly chopped
- couscousof your choice, to serve
Nutrition: Per serving
- kcal580
- fat15g
- saturates2g
- carbs84g
- sugars22g
- fibre14ghigh
- protein21g
- salt0.8g
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.
