For this 10-min tagine, you’ll infuse chickpeas with the sweetness of dried apricots, and the warming heat of baharat and harissa.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||4.1 g||15.6 g|
|Protein||6.7 g||25.7 g|
|Salt||0.97 g||3.7 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Heat a wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Trim, then slice the spring onions roughly (slice them in one bunch for speed!)
Set the green parts aside for later
Drain and rinse the chickpeas
Once the pan is hot, add the sliced spring onion whites, baharat, harissa paste (can't handle the heat? Go easy!) and roasted garlic paste
Cook for 2-3 min or until fragrant and softened
Meanwhile, dissolve 1/2  Knorr vegetable stock cube in a heatproof bowl in 200ml [400ml] boiled water
Add the couscous, stir, cover and set aside
In a separate bowl, dissolve the remaining vegetable stock cube and the dried apricots in 150ml [250ml] boiled water – this is your fruity stock
Once fragrant, add the drained chickpeas, fruity stock and tomato frito to the pan and cook for a further 2-3 min or until the sauce has thickened and the chickpeas have warmed through – this is your harissa chickpea & apricot tagine
While the harissa chickpea & apricot tagine is cooking, add the natural yoghurt to a bowl with the sumac and tahini
Add 2 tsp [4 tsp] water to loosen and season with a pinch of salt – this is your tahini yoghurt
Add a drizzle of olive oil to the cooked couscous and fluff with a fork
Serve the harissa chickpea & apricot tagine over the couscous
Garnish with the flaked almonds, spring onion greens and tahini yoghurt