Tunisian Chickpea Tagine with Kerkennaise, Couscous and Almonds
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 8, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 8, 2018.
Tagines, like curries, are always better the next day! Save time by cooking a day ahead and simply cook couscous on the night. Reheat tagine and enjoy!
Ingredients
Tagine
- 1 brown onion
- 1 carrot
- 1 tomato
- 1 courgette
- 150g roasted red capsicum
- 2 cloves minced garlic
- 1 Tbsp grated ginger
- ½ tsp salt
- 2 Tbsp tagine spices
- 1½ cups vegetable stock
- 400g chickpeas
- 2 Tbsp chopped parsley
Couscous
- 1 cup vegetable stock
- 1 cup couscous
- ¼ tsp salt
To Serve
- 100g kerkennaise
- 1 Tbsp chopped coriander
- 25g sliced almonds
Steps
-
Thinly slice onion; finely dice carrot; dice tomato 2cm.
-
Heat a drizzle of oil in a large, deep fry-pan on medium heat and cook onion and carrot for about 4 minutes, until softened. While onion and carrot cook, dice courgette 1cm and roughly chop capsicum.
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Add garlic, ginger, salt and tagine spices. Cook a further 1 minute, stirring until fragrant.
-
Add first measure of stock, chickpeas, tomato, courgette and capsicums. Bring to a simmer and cook for about 15 minutes, until thickened. Season to taste and stir through parsley.
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While tagine simmers, bring second measure of stock to the boil, in a medium pot, on high heat. Once boiling, turn off heat, stir in couscous and salt, then cover and leave for 5 minutes. Fluff up grains with a fork.
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To serve, divide couscous between plates, top with plenty of tagine and drizzle with kerkennaise. Sprinkle over coriander and almonds.
Nutritional Information
Energy |
2349 kj 561 kcal |
---|---|
Protein | 25.0g |
Carbohydrate | 82.6g |
Fat | 12.2g |