Summer Chickpea Tagine
Adding apricots to your stews is an easy way to achieve complex flavours. That’s what we’ve done with our summer chickpea tagine. It’s sweet, tangy and surprisingly light - perfect for those almost-summer nights. Topped with a tahini yoghurt thats super creamy and saucy - find the recipe below
Serves
Ingredients
For the Tagine
<item-todo-done>1 onion<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>½ tsp ground cardamom<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>¼ tsp ground cinnamon<item-todo-done><item-todo-done>2 tbsp rose harissa paste<item-todo-done><item-todo-done>2 tbsp tomato paste<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>1 yellow pepper<item-todo-done><item-todo-done>1 butternut squash<item-todo-done><item-todo-done>80g dried apricots<item-todo-done><item-todo-done>1 x 400g can of chickpeas<item-todo-done><item-todo-done>250ml vegetable stock<item-todo-done><item-todo-done>1 400g tin of cherry tomatoes<item-todo-done><item-todo-done>20g flaked almonds<item-todo-done>
For the Tahini Yoghurt
<item-todo-done>150g plant-based yoghurt<item-todo-done><item-todo-done>2 tbsp tahini<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done>
To Serve
<item-todo-done>40g pea shoots<item-todo-done><item-todo-done>15g flaked almonds<item-todo-done>
Before you start
Oven 180C | Large ovenproof pan or casserole dish
Prep the veg
- Peel and slice the onion
- Peel and mince the garlic
- Deseed the peppers and finely slice
- Peel and deseed the squash and slice into 2cm pieces
Cook the base
- Heat a large ovenproof pan over a medium heat with the olive oil
- Add the onion and carrot with a pinch of salt and cook for 5 minutes until softened
- Add the garlic, cumin, turmeric, paprika, cayenne and cinnamon, cooking for 2 minutes
- Add the rose harissa and tomato paste, cooking for another minute
- Stir in the peppers, squash and apricots
- Pour in the chickpeas with their juices, the vegetable stock and cherry tomatoes
- Bring everything to a simmer, cover with a lid and transfer to the oven for 20 minutes, then take off the lid to reduce and thicken for another 15 minutes
Make the tahini yoghurt
- Mix the yoghurt in bowl with the tahini, lemon juice and salt
Finish and serve
- Spoon the yoghurt over the tagine and scatter over the almonds
- Top with the pea shoots and drizzle with extra virgin olive oil to serve