Moroccan Chickpea Vegetable Tagine

Ingredients

• Canned Chickpeas

  2 tins

  $1.80

• Couscous

  300 g

  $0.84

• Onions

  1 medium

  $0.22

• Carrots

  300 g

  $0.42

• Zucchini / Courgette

  300 g

  $0.63

• Butternut Squash

  400 g

  $0.64

• Olive oil

  2 tbsp

  $0.20

• Ras El Hanout

  1 tbsp

  $0.44

• Cinnamon Sticks

  1 stick

  $0.15

• Tinned tomatoes

  1 tin

  $1.10

• Prepared Vegetable Broth

  600 ml

  $1.08

• Coriander

  1 bunch

  $0.60

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Heat olive oil in a heavy-bottomed pot or tagine over medium heat and sauté chopped onion until translucent.

2. 2

   Add ras el hanout and cinnamon stick, stirring for 1 minute until highly aromatic.

3. 3

   Toss in chopped carrots and cubed butternut squash, stirring to coat with spices.

4. 4

   Add tinned tomatoes, drained chickpeas, and vegetable broth; bring to a boil.

5. 5

   Lower heat, cover, and simmer for 25 minutes until squash begins to soften.

6. 6

   Add sliced zucchini and continue simmering covered for another 15 minutes.

7. 7

   Prepare couscous in a separate bowl by pouring boiling salted water over it, covering for 5 minutes, and fluffing with a fork.

8. 8

   Garnish the tagine with chopped fresh coriander and ladle generously over the warm couscous.