Moroccan tagine with chickpeas

   

Prep time: 15 mins     cook time: 35 mins

Serves 4 

This vegan tagine Moroccan style is a perfect comforting meal. With its fragrant sauce of ginger, turmeric, cumin, coriander and cinnamon and addition of tangy preserved lemons makes a beautifully sweet, savoury and spicy meal. My Moroccan tagine with chickpeas is quick and easy to assemble to make for supper on a busy weekday or to enjoy with guests.

You can add on grilled chicken for a meaty option. 

For the tagine:

1 large onion, chopped finely

1 Tbsp vegetarian oil

4 garlic cloves, minced

2 big carrots, peeled and sliced

1-inch ginger, finely chopped

1 tsp coriander seeds, ground

1 tsp cinnamon

1 tsp cumin seeds, ground

1/2 tsp turmeric

1 tsp ground chillies or cayenne pepper

2 Tbsp maple syrup (or honey for a non-vegan version)

1/4 cup veg stock

2 Tbsp tomato paste

400 ml (1 can) chopped tomatoes

1 can of chickpeas, drained

80 g dried apricots, chopped

1/4 preserved lemon, chopped finely

salt and pepper

2 handfuls of spinach (or kale), chopped (optional)

coriander leaf (chopped) or parsley leaf (chopped) to serve

For the couscous:

1 cup couscous

1 lemon, zest and juice

1.5 cup veg stock

1 Tbsp sunflower seeds, toasted (optional)

1 Tbsp pumpkin seeds, toasted (optional)

For the chicken (for non-vegan version):

2 chicken breasts, sliced in wide strips

1 tsp coriander seeds, ground

1 tsp cumin seeds, ground

1 tsp paprika

1 lemon, juice only

salt and pepper

1 tsp veg oil

1. For the tagine: soften the chopped onions in oil for about 5 mins. Add garlic and ginger and cook for about 30 secs until fragrant. Add all the spices and cook for another minute. Add all the other ingredients (except spinach), put the lid and simmer on low gas for about 30 mins.

2. For the couscous: combine the couscous with spices and lemon zest. Bring the stock to boil and pour over the couscous. Cover up with lid or cling film and let it sit for about 5 to 10 mins. Lift the lid up and add lemon juice and the seeds (if using), fluff with the fork and mix.

3. For the chicken: mix the chicken with spices, salt, pepper, lemon juice and oil (you can leave to marinate for 30 mins if desired). Heat up the griddle pan and cook the chicken about 3.5 mins on each side or until cooked through. Slice the chicken.

4. To plate up: serve the couscous with the tagine on the side, sprinkle with coriander or parsley or the mix of both. 

5. For non-vegan version: place the sliced chicken on the top and serve!