Moroccan Ginger Carrot Chickpea Tagine
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 390g per person. Country of origin: Morocco. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 119 kcal
- Protein
- 4.1 g
- Carbohydrate
- 20.2 g
- of which sugars
- 6.7 g
- Fat
- 3 g
- of which saturates
- 0.4 g
- Fibre
- 4.5 g
- Salt
- 0.5 g
Ingredients
- 500g carrots, cut into thick batons
- 500g cooked chickpeas, drained
- 25g fresh ginger, grated
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- 400g chopped tomatoes
- 300ml vegetable stock
- 80g dried apricots, halved
- 240g cooked wholewheat couscous
- Small handful coriander
Method
Soften the onion in olive oil in a lidded casserole.
Add ginger, garlic and spices and stir for 1 minute.
Add carrots, chickpeas, tomatoes, stock and apricots; bring to a simmer.
Cover and cook gently for 30 minutes, then uncover until the sauce thickens.
Finish with coriander and serve over couscous.
Reviews
A colourful, dependable tagine. I would reduce the apricots a little next time, but the spice blend was beautifully balanced.
Sarah GoodallMine needed ten minutes uncovered to thicken, exactly as the method suggests. Toasted almonds were a good optional topping.
steve4The ginger brought a fresh edge to the sweet carrots and apricots. I liked that the chickpeas made it substantial without heaviness.
Steve Allanson