By Jason Broderick
Harissa Chickpea & Apricot Tagine With Tahini Yoghurt
22 steps
Prep:5minCook:5min
For this 10 minute twist on tagine, you’ll add sweetness and spicy warmth to chickpeas with dried apricots, baharat and harissa, before serving with couscous and creamy tahini yoghurt.
Updated at: Wed, 16 Aug 2023 21:10:41 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
45
High
Nutrition per serving
Calories625.4 kcal (31%)
Total Fat17.5 g (25%)
Carbs92.8 g (36%)
Sugars8.6 g (10%)
Protein25.6 g (51%)
Sodium1836.6 mg (92%)
Fiber17.6 g (63%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Before you begin...
Step 2
Get all your ingredients and equipment ready
Step 3
Skim through these steps
Step 4
Wash your fruit and veg
Step 5
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)
Step 6
Now, let's get started!
Step 7
Boil half a kettle
Step 8
Heat a wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Step 9
Trim, then slice the spring onions roughly (slice them in one bunch for speed!)
Step 10
Set the green parts aside for later
Step 11
Drain and rinse the chickpeas
Step 12
Once the pan is hot, add the sliced spring onion whites, baharat, harissa paste (can't handle the heat? Go easy!) and roasted garlic paste
Step 13
Cook for 2-3 min or until fragrant and softened
Step 14
Meanwhile, dissolve half the vegetable stock mix in 200ml [400ml] boiled water in a heatproof bowl
Step 15
Add the couscous, stir, cover and set aside
Step 16
Once fragrant, add the drained chickpeas, remaining vegetable stock mix, diced apricots, tomato frito and 150ml [250ml] boiled water to the pan
Step 17
Cook for a further 2-3 min or until the sauce has thickened and the chickpeas have warmed through – this is your harissa chickpea & apricot tagine
Step 18
While the harissa chickpea & apricot tagine is cooking, add the natural yoghurt to a bowl with the ground sumac and tahini
Step 19
Add 2 tsp [4 tsp] water to loosen and season with a pinch of salt – this is your tahini yoghurt
Step 20
Fluff the cooked couscous with a fork
Step 21
Serve the harissa chickpea & apricot tagine over the couscous
Step 22
Garnish with the flaked almonds, spring onion greens and tahini yoghurt
Notes
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