Warm up with this vegetarian chickpea tagine with figs.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons Moroccan spice mix (see note)
- 2 x 400g cans chickpeas, rinsed, drained
- 400g can chopped tomatoes
- 2 cups (500ml) Massel vegetable liquid stock
- 2 zucchini, chopped
- 175g green beans, trimmed, halved
- 1/2 cup (100g) chopped dried figs
- 2 cups (400g) couscous
- 2 tablespoons chopped coriander leaves
- 1 tablespoon harissa (optional) (see note)
Method
- Step 1Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft. Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes. Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender.
- Step 2Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups (500ml) boiling water. Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
- Step 3Divide couscous and vegetable tagine among plates, garnish with coriander then serve with harissa, if desired.
- High fibre
- Vegetarian
Nutrition
3009 kj
Energy
15g
Fat Total
2g
Saturated Fat
19g
Fibre
24g
Protein
1049.02mg
Sodium
20g
Carbs (sugar)
112g
Carbs (total)
All nutrition values are per serve
Notes
Moroccan spice is from supermarkets. Harissa is a North African chilli paste, from delis and gourmet food shops.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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