Chickpea TagineSeptember 22, 2014
A hearty and completely satisfying vegetarian dish that’s simple to whip up and oh-so-healthy!
Ingredients for two people
|1 L||vegetable stock|
|2 tbs||olive oil|
|2||garlic cloves, peeled & crushed|
|1||brown onion, diced|
|2 tsp||HelloFresh Moroccan spice|
|1 tin||diced tomatoes|
|1 tin||chickpeas, drained & rinsed|
Preheat the oven to 180ºC.
For the tagine
Heat the oil in a large pan over a medium-high heat. Add the garlic, onion, Moroccan spice, and a good grind of salt and pepper to the pan. Cook for 5 minutes or until the onion is soft and slightly translucent. In the same pan, stir in the diced tomatoes, chickpeas, and half of the vegetable stock. Bring to the boil then drop to a low heat and allow to simmer, covered, for 10 minutes. If you feel that it needs more liquid, add the remaining stock at your discretion. Add the zucchini and capsicum to the pan and continue to simmer for a further 5 minutes or until the vegetables are tender.
For the bread
Meanwhile, wrap the Lebanese bread in some foil and place in the oven for 5 minutes just to warm it through.
For the couscous
Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so e.g. 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap and leave to sit for 5 minutes. Remove the cling wrap and then fluff the couscous with a fork.
Serve up the spicy tagine with the couscous, hot Lebanese bread, and a squeeze of lemon.
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