US
Chickpea tagine with apricots
Prep and cooking time: 1hr
Complex carb portions, per serving: 1.25
Ingredients
Serves: 4
1 ½ tbsp½ extra virgin olive oil
1 red onion, finely diced
3 garlic cloves, finely diced or minced
2cm fresh ginger, minced
½ tsp ground cayenne pepper
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground turmeric or 1 pinch saffron
2 tsp smoked paprika
1 small aubergine, diced
1 x 400g tin chopped tomatoes
2 small courgettes, sliced into large circles
2 red peppers, cut into large chunks
800ml vegetable stock
540g Spanish garbanzo chickpeas
1 tbsp coconut oil
4 fresh apricots, halved and deseeded
¼ tsp cinnamon
1 small handful fresh parsley, roughly chopped
3 tbsp slivered almonds
Method
Heat the oil in a large casserole dish, over medium heat. Fry the onion, garlic, and ginger, until softened.
Add the spices and stir well.
Add the aubergine and chopped tomatoes and cook for 3mins before adding the courgette and peppers.
Pour in the vegetable stock, and season with salt and pepper. Bring to a boil, reduce the heat, and then add the chickpeas. Pop the lid on the casserole dish, leaving a small gap to help reduce the liquid. Simmer for 40mins.
Just before serving, heat the coconut oil in the small, non-stick frying pan, over medium heat. Add the apricots, and sprinkle with cinnamon. Fry until softened and slightly charred.
Serve topped with apricots, parsley, and slivered almonds.