Chickpea and Green Bean Tagine

• mixed dried fruit1 1⁄2 cups
• olive oil↗1 tablespoon
• onion, chopped↗1
• garlic cloves, minced↗2
• ground cinnamon↗1⁄2 teaspoon
• turmeric↗1⁄4 teaspoon
• ground allspice1⁄8 teaspoon
• g green beans, topped and tailed and cut into 1 inch pieces↗220 g
• g can diced tomatoes400 g
• vegetable stock↗1 1⁄2 cups
• brown sugar↗1 teaspoon
• salt and pepper (to taste)

  to taste

• g can chickpeas↗450 g
• blanched almond, slivered↗1⁄4
• fresh parsley, minced↗2 tablespoons
• teaspoon lemon zest, grated↗1

Step-by-step instructions

1. 1

   Place the dried fruit in a small heatproof bowl. Add boiling water to cover and soak for 20 minutes to soften. Drain, coarsely chop and set aside.

2. 2

   Heat the olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the garlic, cinnamon, turmeric and allspice and cook, stirring, for 30 secs. Add the green beans, tomatoes, stock, brown sugar and salt & pepper to taste. Reduce the heat to low and simmer until the green beans are tender, about 20 minutes.'

3. 3

   Add the reserved fruit and the chickpeas abd cook for 5-10 minutes to blend the flavours. Stir in the alomnds, parsley, and lemon zest. Taste and adjust the seasonings then serve hot.