ChickpeaTagine-1-min.jpg

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