Vegetable And Chickpea Tagine

Ingredients

• 1 tablespoon oil
• 2 cloves garlic, crushed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/2 teaspoon chilli powder
• 450g mixed vegetables cut into bite-sized pieces - one large courgette, two medium carrots and one medium aubergine
• 100ml low-sodium vegetable stock
• 400g tin chickpeas, drained and rinsed
• 100g dried apricots
• 400g tin chopped tomatoes
• 1 teaspoon harissa paste
• 2 tablespoons fresh coriander, chopped, to garnish
• freshly ground black pepper

Preparation

1. heat the oil in a non-stick pan. add the garlic, cumin, ginger and chilli powder, fry for 2 minutes until the spices are fragrant.
2. add the vegetables to the pan and continue to fry for 2-3 minutes.
3. pour over the stock and add the chickpeas, apricots and tomatoes, bring to the boil and simmer for 10-12 minutes, until the vegetables are just tender.
4. stir in the harissa paste and season with plenty of black pepper.
5. serve the vegetables over freshly prepared couscous, sprinkle with coriander and serve.