Chickpea Tagine with Tahini Yoghurt and Harissa

Chickpea Tagine with Tahini Yoghurt and Harissa

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 5, 2016.
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A tagine or tajine is a North-African dish.

Ingredients

CHICKPEA TAGINE

  • 50g diced dried apricots
  • ¼ cup boiling water
  • 1 red onion, diced 0.5cm
  • 1 clove garlic, finely chopped or minced
  • 1 carrot, peeled, cut into quarters lengthways and diced 1–2cm
  • 1 tablespoon tagine spice mix
  • 1 can chickpeas, drained and rinsed
  • 1 can cherry tomatoes
  • ¾ cup vegetable stock
  • ¼ teaspoon salt
  • 1 courgette, cut into quarters lengthways and diced 1–2cm

COUSCOUS

  • ½ cup couscous
  • 1 tablespoon olive oil
  • Zest of ½ a lemon
  • ¼ teaspoon salt
  • ½ cup boiling water
  • 30g toasted sliced almonds

TAHINI YOGHURT

  • ½ cup natural yoghurt
  • 1 teaspoon tahini paste
  • 1 teaspoon runny honey
  • Zest of ½ a lemon

TO SERVE

  • 2 tablespoons Moroccan harissa
  • 2 tablespoons chopped coriander leaves and stalks
  • 1 lemon, cut into wedges (use zested lemon)

Steps

  1. a full kettle to the boil.
  2. Place dried apricots and boiling water in a small dish. Leave to soak for 5 minutes, until softened then drain.
  3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for 3–4 minutes, until softened. Add garlic, carrot and tagine spice mix and cook for about 1 minute, until fragrant. Stir through chickpeas, cherry tomatoes (including juice), stock, salt and drained dried apricots.
  4. Simmer on medium heat for 5 minutes then stir through courgette and cook a further 5 minutes, or until thickened. Season to taste with salt and pepper.
  5. While tagine is cooking, prepare couscous. Place couscous, olive oil, lemon zest and salt in a medium, heat-proof bowl and mix to combine. Add boiling water, cover with a plate or cling film and leave to steam for 5 minutes. Fluff up grains with a fork and stir through almonds.
  6. In a small bowl, combine all tahini yoghurt ingredients.
  7. divide couscous between plates, top with chickpea tagine, a dollop of tahini yoghurt and some harissa. Garnish with coriander and squeeze over a wedge of lemon just before eating.

Nutritional Information

Energy 2239 kj
535 kcal
Protein 21.3g
Carbohydrate 56.0g
Fat 24.1g