Chickpea Vegetable Tagine

Ingredients

• 1 cup tomato passata
• 200g canned chickpeas, drained and rinsed
• 100g green beans, trimmed and chopped
• 2 tsp Moroccan spice mix
• 1 tbsp currants
• 1 tbsp slivered almonds
• 1 zucchini, quartered lengthways and then sliced 1cm thick
• 1½ cups boiling water
• 1 cup couscous
• 1 brown onion, finely chopped
• Extra virgin olive oil
• Pepper

Methods

1. Place couscous in a medium bowl. Pour over boiling water, season with pepper and stir once. Stand, covered, for 5 minutes. Fluff with a fork. Cover to keep warm.
2. Meanwhile, heat oil in a large saucepan over a medium heat. Add onion and cook, stirring, until soft. Add spice mix and cook for a further 2 minutes.
3. Stir in passata, chickpeas, currants and a dash of water. Season well with pepper. Bring to a boil and simmer, covered, stirring occasionally, for about 5 minutes, or until slightly thickened.
4. Add beans and zucchini. Simmer for a further 5 minutes, or until tender.
5. Serve tagine over couscous. Sprinkle with almonds. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.