This weekend I stayed with my Grandparents by the seaside and as one of my meals whilst I was there, my Gran made me a Moroccan-style vegetable tagine, which was so lovely I decided to try and replicate it myself! Luckily I got an evening off from work so I could have a nice dinner at home, and this only takes about 15 minutes to prepare and cook so it was really good for those evenings I’m not running around at a restaurant and just want to put my feet up. I made this for me and my Mum, so it serves two, but it’s really easily halved, or just save half of it and freeze it for another day if you’re a student and just cook for yourself every night.
This version was really lovely, and really nicely spiced. I love the taste of sweet dried fruit with spicy vegetables, and this one felt really warming and filling, which was so welcome after a long shift :)
A little oil or oil spray
Half a teaspoon each of ground cinnamon, cumin, coriander and chilli flakes
One chopped courgette
200g of chickpeas
One chopped tomato
Two tablespoons of raisins
200ml of vegetable stocks
150g of frozen peas
One chopped red pepper
8 chopped dried apricots
Couscous and flaked almonds to serve
- Fry the onions in a little oil or oil spray until golden brown, then stir in the spices.
- Add the courgette, tomato, chickpeas, raisins, apricots and stock. Bring to the boil and then simmer for 10 minutes. Stir in the peas and cook for a further 5 minutes, then serve with couscous and flaked almonds.