Summer Chickpea Tagine

0:55 m

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

Start cooking ➞




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
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