home iconhome iconRecipe Archive
arrow right iconarrow right icon
Moroccan Recipes
Moroccan Chickpea Tagine

Moroccan Chickpea Tagine

with Parsley Couscous, Cucumber Salsa & Almonds

Customer Favourite
Read more

A tagine is traditionally a slow-cooked Moroccan dish, bursting with flavour and delightful aromas. Well, we've kept the flavour and fragrance but sped up the cooking time so this cheat's version is ready in 30 minutes or less. Enjoy the combination of herbed couscous, mildly spiced chickpeas and a fresh salsa and yoghurt topping and you too will think of a tagine as a surprising weeknight staple.

Allergens:Tree NutsSulphitesGlutenMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

2 clove

garlic

1 unit

zucchini

1 bag

parsley

1 tin

chickpeas

1 packet

slivered almonds

(ContainsTree Nuts)

1.5 sachet

chermoula spice mix

(ContainsSulphites)

1 sachet

tomato paste

1 tub

mango chutney

(ContainsTree Nuts)

1 box

diced tomatoes with garlic & olive oil

1 cube

vegetable stock

1 packet

couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya)

1 unit

tomato

1 unit

cucumber

1 packet

Greek yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¾ cup

water

1 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2810 kJ
Fat19 g
of which saturates3 g
Carbohydrate88.1 g
of which sugars33.3 g
Protein26.6 g
Sodium2110 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
prep
prep
1

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Grate the zucchini. Drain and rinse the chickpeas. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring occasionally, until browned, 3-4 minutes. Transfer to a small bowl.

start cooking
start cooking
2

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and chermoula spice blend (see ingredients list) and cook until fragrant, 1 minute.

simmer
simmer
3

Add the chickpeas, tomato paste and mango chutney to the frying pan and cook, stirring, until combined, 1 minute. Add the diced tomatoes with garlic & olive oil, zucchini and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Stir, then reduce the heat to medium and simmer until thickened slightly, 5 minutes. Season to taste with salt and pepper

cook couscous
cook couscous
4

While the sauce is simmering, add the water to a medium saucepan, crumble in the remaining vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then place a lid on the saucepan and remove from the heat. Leave until all the water has absorbed, 5 minutes. Fluff up with a fork and stir through 1/2 the parsley. Set aside, uncovered, to cool slightly.

salsa
salsa
5

While the couscous is cooking, cut the tomato and cucumber into 1cm pieces. Place in a medium bowl with the vinegar, the remaining parsley, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.

serve
serve
6

Divide the couscous and Moroccan chickpea tagine between bowls and top with the tomato and cucumber salsa and Greek yoghurt. Sprinkle with the slivered almonds.