Summer Chickpea Tagine
- Simple
- 0:55 m
- 22 ingredients
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: 6
Ingredients
For the Tagine
- 1 onion
- 4 cloves of garlic
- 1 tsp ground cumin
- ½ tsp ground cardamom
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ¼ tsp ground cinnamon
- 2 tbsp rose harissa paste
- 2 tbsp tomato paste
- 1 red pepper
- 1 yellow pepper
- 1 butternut squash
- 80g dried apricots
- 1 x 400g can of chickpeas
- 250ml vegetable stock
- 1 400g tin of cherry tomatoes
- 20g flaked almonds
For the Tahini Yoghurt
- 150g plant-based yoghurt
- 2 tbsp tahini
- 1 lemon
- ¼ tsp salt
To Serve
- 40g pea shoots
- 15g flaked almonds
Before you start
Oven 180C | Large ovenproof pan or casserole dish
Step 1
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
Ingredients
- 1 onion
- 4 cloves of garlic
- 1 red pepper
- 1 yellow pepper
- 1 butternut squash
Step 2
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
Step 3
Make the tahini yoghurt
- Mix the yoghurt in bowl with the tahini, lemon juice and salt
Step 4
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