VEGETABLE TAGINE WITH ALMOND AND CHICKPEA COUSCOUS

Vegetable tagine with almond and chickpea couscous – an easy, healthy vegetarian/vegan meal with tonnes of flavour. Post sponsored by Appletiser.

Various types of vegetable soups and stews feature heavily in my kitchen during the winter. This tagine is one of my favourites as it feels more rich and special than a regular stew and has a really wonderful sweet/spicy flavour.

It is warming and hearty – just right for a chilly November, it’s very easy and economical to make so is not too much effort to cook after work, and when served alongside the almond and chickpea couscous it is a very impressive and satisfying meal that would be just as good to serve at a supper club as it would be for a regular weeknight dinner.

Vegetable Tagine With Almond And Chickpea Couscous Recipe
Vegetable tagine with almond and chickpea couscous – an easy, healthy vegetarian/vegan meal with tonnes of flavour



Ingredients
Vegetable Tagine:

• 2 Tbsp olive oil
• 1 red onion peeled and sliced
• 1 medium aubergine (eggplant) diced
• 2 large carrots sliced into rounds
• 1 red bell pepper cut into large dice
• 1 yellow bell pepper cut into large dice
• 1 small butternut squash peeled, de-seeded and cut into large dice
• 1 courgette (zucchini) sliced into rounds
• 5 cloves garlic crushed
• 2 Tbsp tomato purée
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp turmeric
• 2 Tbsp harissa paste
• 1 Tbsp honey/agave nectar
• 1 400 g (14oz) tin chopped tomatoes
• 400 ml (1 + 2/3 cup) vegetable stock
• 10 dried apricots halved
• small handful fresh mint finely chopped
• salt and pepper

Almond And Chickpea Couscous:

• 300 g (10.5 oz) dried couscous
• 480 ml (2 cups) hot vegetable stock
• 1 400 g (14 oz) tin chickpeas rinsed and drained
• 2 Tbsp harissa paste
• juice of 1 lemon
• large handful toasted flaked almonds
• salt and pepper

Instructions

1. To make the tagine, heat the olive oil in a large, wide pan over a medium heat; add the onion, aubergine, carrots, peppers, butternut squash and courgette. Cook, stirring regularly, for 10-15 minutes until the vegetables have started to soften and are lightly browned.
2. Add the garlic, tomato purée, coriander, cumin, cinnamon and turmeric and cook for 2 more minutes whilst stirring.
3. Add the harissa, honey, chopped tomatoes, vegetable stock and apricots. Give it a good stir then put the lid on the pan, turn the heat down to low and leave to cook gently for about 45 minutes to 1 hour until all of the vegetables have softened.
4. Season to taste with salt and pepper and stir in a handful of chopped mint.
5. To make the couscous, place the dry couscous in a large bowl; add the vegetable stock, chickpeas and harissa and give it a stir. Cover the bowl with a clean tea towel and leave for 15 minutes.
6. Add the lemon juice to taste, some toasted flaked almonds and salt and pepper to taste.

Recipe Adapted : VEGETABLE TAGINE WITH ALMOND AND CHICKPEA COUSCOUS @ domesticgothess