Chickpea Tagine

Serves 4

Time 45 minutes

Ingredients

2 tbsp extra virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

2 medium carrots, peeled and sliced

1 red capsicum, diced

1 zucchini, diced

1 sweet potato, cubed

1 can (400g) chickpeas, drained and rinsed

1 can (400g) diced tomatoes

2 cups vegetable stock

1 tsp ground cumin

1 tsp ground coriander

½ tsp cinnamon

½ tsp ground turmeric

½ tsp smoked paprika

Salt and black pepper to taste

¼ cup dried apricots, chopped

2 tbsp raisins or sultanas

Juice of ½ lemon

2 tbsp fresh coriander, chopped, for garnish

Toasted almonds or pumpkin seeds for garnish

Couscous, quinoa or brown rice, to serve

Method

Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute.

Stir in the ground cumin, coriander, cinnamon, turmeric, and smoked paprika. Cook for 30 seconds to bloom the spices and release their fragrance. Then add the carrots, red capsicum, zucchini, and sweet potato. Stir well to coat with the spice mixture. Pour in the diced tomatoes and stock and stir to combine.

Add the chickpeas, dried apricots and raisins. Season with salt and black pepper.

Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the vegetables are tender and the flavours have melded. Once cooked, stir in the lemon juice and adjust the seasoning if needed.

Garnish with chopped fresh coriander and sprinkle with toasted almonds or pumpkin seeds for a crunchy texture. Serve the chickpea tagine over a bed of fluffy couscous, quinoa, or brown rice.