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Moroccan Chickpea Vegetable Tagine

Moroccan Chickpea Vegetable Tagine

Ingredients for One

  1. 100 grams chickpeas
  2. 1 tomatoes
  3. 1 zucchini
  4. 1 tsp Moroccan spice mix
  5. 0.5 brown onions
  6. 0.5 tbsp slivered almonds
  7. 0.5 tbsp currants
  8. 0.5 cups couscous
  9. 0.5 cups boiling water
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 200 grams chickpeas
  2. 1 tomatoes
  3. 1 zucchini
  4. 2 tsp Moroccan spice mix
  5. 1 brown onions
  6. 1 tbsp slivered almonds
  7. 1 tbsp currants
  8. 1 cups couscous
  9. 1 cups boiling water
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 400 grams chickpeas
  2. 2 tomatoes
  3. 2 zucchini
  4. 4 tsp Moroccan spice mix
  5. 1 brown onions
  6. 2 tbsp slivered almonds
  7. 2 tbsp currants
  8. 2 cups couscous
  9. 2 cups boiling water
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 600 grams chickpeas
  2. 3 tomatoes
  3. 3 zucchini
  4. 6 tsp Moroccan spice mix
  5. 2 brown onions
  6. 3 tbsp slivered almonds
  7. 3 tbsp currants
  8. 3 cups couscous
  9. 3 cups boiling water
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Prep:

  1. peel and finely chop onion
  2. drain and rinse chickpeas
  3. wash, quarter lengthways and cut zucchini into 1cm slices
  4. wash and dice tomato

Method:

  1. To make couscous, pour over boiling water, season and stir once. Stand, covered, for 5 minutes. Fluff with a fork. Cover to keep warm.
  2. Meanwhile, heat oil in a large saucepan over a medium heat. Add onion and cook, stirring, until soft (about 4 minutes). Add spice mix and diced tomatoes and cook for a further 2-3 minutes.
  3. Stir in chickpeas, currants and a dash of water. Season well with salt and pepper. Bring to boil. Simmer, covered, stirring occasionally, for about 5 minutes, or until slightly thickened.
  4. Add zucchini and simmer for a further 3-4 minutes, or until tender.
  5. Serve tagine over couscous. Sprinkle with almonds.
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