Chickpea and apricot tagine recipe
Transport your taste buds to the vibrant flavours of Morocco with this tasty chickpea and apricot tagine, great for a weeknight dinner.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 504 calories / serving
- Freezable
- Vegetarian
- Healthy
- Dairy-free
- Vegan
Ingredients
- 2 tbsp vegetable oil
- 1 onion, sliced
- 350g pack butternut squash & sweet potato
- 2 tbsp harissa paste
- 400g tin Plant Chef smoky lentil & red pepper soup
- 400g tin chickpeas, drained
- 50g dried apricots, chopped
- 200g couscous
- 25g pitted green olives, sliced
- 15g fresh coriander, chopped
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Shop ingredientsEach serving contains
- Energy
- 2115kJ 504.0kcal
- Fat
- 14g
- Saturates
- 1g
- Salt
- 1.6g
- Sugars
- 18g
of the Reference intake
Carbohydrate 74.0gProtein 15.3gFibre 11.1g
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- Heat the oil in a large, lidded saucepan over a high heat. Fry the onion for 5 mins or until starting to colour. Add the squash mix; cook for a further 5 mins, stirring occasionally, or until starting to brown. Add the harissa paste and cook for 1 min.
- Pour in the soup, fill the can with 200ml water and add that too. Stir in the chickpeas and dried apricots. Reduce the heat to medium, cover and simmer for 15-18 mins or until the squash and sweet potatoes are tender.
- Meanwhile, make up the couscous to pack instructions. Just before serving, stir the olives through the tagine, scatter with the coriander and serve spooned over the couscous.
- See more Plant-based recipes
