• Moroccan Chickpea Vegetable Tagine
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Moroccan Chickpea Vegetable Tagine

Moroccan Chickpea Vegetable Tagine

  1. 200 Chickpeas
  2. 40 Green Beans
  3. 1 Couscous
  4. 1 Slivered Almonds
  5. 1 Currants
  6. 1 Tomatoes
  7. 1 Zucchini
  8. 1 Moroccan Spice Mix
  9. 1 Brown Onions
  10. Salt And Pepper*
  11. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 400 Chickpeas
  2. 80 Green Beans
  3. 1 Couscous
  4. 1 Slivered Almonds
  5. 1 Currants
  6. 1 Tomatoes
  7. 1 Zucchini
  8. 1 Moroccan Spice Mix
  9. 1 Brown Onions
  10. Salt And Pepper*
  11. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 600 Chickpeas
  2. 120 Green Beans
  3. 2 Couscous
  4. 2 Slivered Almonds
  5. 2 Currants
  6. 2 Tomatoes
  7. 2 Zucchini
  8. 2 Moroccan Spice Mix
  9. 2 Brown Onions
  10. Salt And Pepper*
  11. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 800 Chickpeas
  2. 160 Green Beans
  3. 2 Couscous
  4. 2 Slivered Almonds
  5. 2 Currants
  6. 2 Tomatoes
  7. 2 Zucchini
  8. 2 Moroccan Spice Mix
  9. 2 Brown Onions
  10. Salt And Pepper*
  11. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 1200 Chickpeas
  2. 240 Green Beans
  3. 3 Couscous
  4. 3 Slivered Almonds
  5. 3 Currants
  6. 3 Tomatoes
  7. 3 Zucchini
  8. 3 Moroccan Spice Mix
  9. 3 Brown Onions
  10. Salt And Pepper*
  11. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

Prep:

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

Method:

  1. To make couscous, pour over boiling water, season with salt and pepper, 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 3-4 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 beans and zucchini and simmer for a further 3-4 minutes, or until tender.
  5. Serve tagine over couscous. Sprinkle with almonds.
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