Chickpea and vegetable tagine

This is a mildly spiced tagine and full of protein, vitamins and fibre. You can also make lots of this, keep in the fridge for a few days to another meal or freeze. It is really simple to make, and don't take long at all.

Ingredients (serves 2):

• 1tbs olive oil or rapseed oil

• 1 sliced onion

• 1 crushed garlic gloves

• 1tsp ground coriander

• Half tsp ground cumin

• Half tsp paprika

• Half tsp ground cinnamon

• Half to 1 small chilli (if you like it spicier)

• 1 red pepper diced

• Half a buttnernut squash peeled and chopped (I sometimes use pre-cut frozen for ease)

• Half a small aubergine diced

• Half a 400g can chopped tomatoes

• Half a 400g chickpeas drained and rinsed

• 150ml veg stock

• 75g ready to eat dried apricots

• Small handful of fresh coriander chopped (or I use frozen if no fresh to hand)

• 1 tbsp lemon juice

• Salt and pepper to grind

For the couscous

• 125g couscous

• 125ml veg stock

• 125ml water

Method:

• Heat the oil in a large pan. Add the onions and cook gently for 4-5 mins, stirring occasionally.

• Add the garlic, spices and optional chilli and stir

• Add the vegetables and cook for 3 mins

• Add chopped tomatoes, chickpeas, veg stock and apricots, season, stir and bring to the boil.

• Cover then simmer for 15 mins until veg is tender.

• Stir in fresh coriander and lemon juice.

• Whilst the tagine is cooking put the couscous, stock and water in a pan and bring to the boil

• Remove from the heat and leave to stand for 5 mins or until the liquid has absorbed.

• Fluff with a fork and serve with the tagine.

#midweekmeal #easydinner #vegetarian #vegan #dinner #vegetables