Moroccan Chickpea Tagine

Ingredients

• Olive oil 2 tbsp
• Large onion, finely chopped 1
• Garlic cloves, minced 3
• Fresh ginger, grated 1 inch piece
• Ground cumin 2 tsp
• Ground coriander 1 tsp
• Ground turmeric 1 tsp
• Ground cinnamon 1/2 tsp
• Smoked paprika 1 tsp
• Red chilli flakes (optional) 1/4 tsp
• Chopped tomatoes 1 x 400g can
• Chickpeas, drained and rinsed 2 x 400g cans
• Vegetable stock 400 ml
• Dried apricots, roughly chopped 50 g
• Lemon juice 1 tbsp
• Fresh coriander, chopped (for garnish) small bunch
• Salt and black pepper, to taste

Method

1. Heat the olive oil in a large saucepan or casserole dish over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Add the ground cumin, coriander, turmeric, cinnamon, smoked paprika, and chilli flakes (if using). Stir well and cook for 30 seconds until the spices are fragrant.
4. Pour in the chopped tomatoes, add the drained chickpeas, vegetable stock, and chopped dried apricots. Stir everything together.
5. Bring the mixture to a simmer, then reduce the heat, cover, and cook gently for 20-25 minutes, allowing the flavours to meld and the sauce to thicken slightly.
6. Stir in the lemon juice. Season generously with salt and black pepper to taste.
7. Serve hot, garnished with fresh chopped coriander. This tagine is delicious served with couscous or rice.