Moroccan Chickpea Tagine with Couscous

Moroccan Chickpea Tagine with Couscous

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, July 7, 2019.
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Ingredients

Tagine

  • 2 cans chickpeas
  • 400g diced pumpkin
  • 1 red onion
  • 2 Tbsp grated ginger
  • 2 cloves garlic, minced
  • 1 pack tagine spices
  • 1 pack roasted capsicum
  • 1 1/2 cups water
  • 1 can fire roasted tomatoes
  • 1 pack baby spinach

Couscous

  • 1 1/2 cups vegetable stock
  • 1 pack couscous
  • 1 pack chopped dates
  • Zest and juice of 1 lemon

To Serve

  • 1 pack saffron orange yoghurt
  • 1 pack sliced almonds
  • 1 bunch coriander

Steps

  1. Roast pumpkin and chickpeas Preheat oven to 220°C. Drain and rinse chickpeas. Toss chickpeas and pumpkin on a lined oven tray. Season and roast for 20-25 minutes, until pumpkin is tender.
  2. Start tagine Finely dice onion. Heat a drizzle of oil in a pot on medium heat. Cook onion, ginger and garlic for 3 minutes, stirring, until softened. Add tagine spices and cook for about 1 minute, until fragrant.
  3. Thinly slice capsicum. Add capsicum, water and canned tomatoes to pot, bring to a simmer and cook for about 8 minutes, until slightly thickened.
  4. Cook couscous Bring vegetable stock to the boil in a pot. Remove from heat, add couscous and dates, stir, cover, and leave to swell for 5 minutes. Add lemon zest and juice and a drizzle of olive oil, stir to combine and season to taste.
  5. Finish tagine When pumpkin and chickpeas have finished roasting, add to pot with tagine, along with spinach and stir to combine. Season to taste.
  6. Serve couscous topped with tagine, yoghurt, almonds and coriander leaves.

Nutritional Information

Energy 2656 kj
635 kcal
Protein 24.3g
Carbohydrate 98.0g
Fat 14.2g