Name: Chickpea tagine & couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 bunch of spring onions trimmed and sliced; 4 garlic cloves finely chopped; small bunch of coriander leaves picked and roughly chopped; 170g tagine paste; 1 lemon zested and juiced; 400g can chopped tomatoes; 50g pitted dates or prunes, roughly chopped; 2 x 400g cans chickpeas; 230g jar piquillo peppers roughly chopped; couscous of your choice, to serve

Chickpea tagine & couscous

Make a quick veggie one-pot for dinner – this recipe is ideal to make on a camping stove. It uses canned chickpeas and tomatoes spiced up with harissa

30 min total 10 min prep 20 min cook 4 580 cal

Instructions

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1 Heat the oil in a frying pan over a medium heat, or cast iron skillet over ashen coals, and fry the spring onions, garlic and half the coriander for 2 mins until softened.
2 Stir in the tagine paste and half the lemon juice, and cook for 1 min more until fragrant. Add the tomatoes, dates, lemon zest and 100ml water, season to taste and cook for 10 mins until the mixture is thick and rich.
3 Stir in the chickpeas and peppers and cook for 5 mins to warm through. Drizzle in the remaining lemon juice and season well. Remove from the heat and add the remaining coriander. Serve with your favourite couscous on the side – we have plenty of recipes to choose from.