In our house, this is called chickpea tagine, although that may be a slight misnomer... However, it is delicious, full of flavour, and has a hint of Moroccan spice. If you want it more spicy, do add more Ras el Hanout, but the amount in this recipe is great for children who may be a bit spice-lite like ours! The girls can't get enough of this dish and request it at least once a week. Nutritious, fairly cheap, and delicious = win, win, win!
Serves 4
Ingredients
2 carrots, chopped roughly
5 small potatoes, quartered
1 onion, chopped
2 cloves of garlic
2 tablespoons of olive oil, preferably flavoured, e.g. from a jar of sun-dried tomatoes
2 heaped teaspoons of Ras el Hanout
2 cans of chickpeas, drained
a stock cube
2 cans of chopped tomatoes
large tablespoon of tomato puree
500g couscous
2 tablespoons of olive oil, preferably flavoured, e.g. from a jar of sun-dried tomatoes
Knob of butter
Method
1. Parboil the potatoes and carrots for 5-10 minutes until beginning to soften.
2. Heat the oil in a large saucepan over a medium heat, and gently fry the onions and garlic until translucent. Don’t let them brown.
3. Stir through the Ras el Hanout, then add the chickpeas, stirring well to coat with the oil and spices.
4. Take 2-3 tablespoons of water from the potatoes/carrots and mix it with the stock cube to make a concentrated mixture.
5. Add the stock to the pan, then stir through the chopped tomatoes and tomato puree. Season to taste with salt and pepper, and maybe a pinch of sugar to bring out the flavour of the tomatoes.
6. Bring to the boil, then reduce the heat and simmer for around 30 minutes.
7. Meanwhile, pour the couscous into a bowl and just cover with boiling water. Put a lid or plate over and set aside to absorb the water.
8. After 5 minutes, stir the oil and the butter through the couscous. Serve.
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Serves 4
Ingredients
2 carrots, chopped roughly
5 small potatoes, quartered
1 onion, chopped
2 cloves of garlic
2 tablespoons of olive oil, preferably flavoured, e.g. from a jar of sun-dried tomatoes
2 heaped teaspoons of Ras el Hanout
2 cans of chickpeas, drained
a stock cube
2 cans of chopped tomatoes
large tablespoon of tomato puree
500g couscous
2 tablespoons of olive oil, preferably flavoured, e.g. from a jar of sun-dried tomatoes
Knob of butter
Method
1. Parboil the potatoes and carrots for 5-10 minutes until beginning to soften.
2. Heat the oil in a large saucepan over a medium heat, and gently fry the onions and garlic until translucent. Don’t let them brown.
3. Stir through the Ras el Hanout, then add the chickpeas, stirring well to coat with the oil and spices.
4. Take 2-3 tablespoons of water from the potatoes/carrots and mix it with the stock cube to make a concentrated mixture.
5. Add the stock to the pan, then stir through the chopped tomatoes and tomato puree. Season to taste with salt and pepper, and maybe a pinch of sugar to bring out the flavour of the tomatoes.
6. Bring to the boil, then reduce the heat and simmer for around 30 minutes.
7. Meanwhile, pour the couscous into a bowl and just cover with boiling water. Put a lid or plate over and set aside to absorb the water.
8. After 5 minutes, stir the oil and the butter through the couscous. Serve.
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