Chickpea and Apricot Tagine
Preferably, a traditional Morroccan Tagine would be used to cook this dish, but a heavy based pot with a tight fitting lid will do an adequate job.
- 2 c Cooked Chickpeas (equivalent 3/4 Dry)
- 150 g Carrot
- 2 Sticks Celery
- 3 cloves garlic
- 150 g Green Beans
- 1 Small Zucchini
- 1⁄2 Red Capsicum
- 150 g Dried Apricots
- 1⁄2 Bunch Continental Parsley
- 1⁄2 Cinnamon Quill
- 1 t cumin seeds
- Pinch Saffron, or 1 tsp Tumeric
- 1⁄2 t salt
- 1⁄2 t ground pepper
- olive oil
- 3 c Water or Stock
Slice the garlic and celery finely and chop the carrots into chunks.
Heat up a little Olive oil in the tagine or cooking pot. Add the garlic and celery and cook gently until soft, then stir in the cumin seed and pepper. Cook for another minute.
Now add the carrots, chickpeas, water or stock, saffron or turmeric and ½ tsp salt. Put the lid on and cook gently for 20 to 40 mins. While it is cooking, destem the beans and slice the capsicum, zucchini and apricots.
Now add the cinnamon, apricots, zucchini, beans and capsicum. Pop the lid back on and cook slowly for another 20 mins or so (or longer if using a Tagine)
Serve with buttered couscous and lots of chopped parsley
Thanks to Sun Hyland