Chickpea Tagine with Couscous

• olive oil↗3 tbsp tbsp
• green onion↗1 bunch of

  trimmed and sliced

• garlic cloves↗4

  finely chopped

• coriander↗small bunch of

  leaves gathered and coarsely chopped

• tagine paste↗170g g
• lemon↗1

  zest and juice

• chopped tomatoes↗400g can g
• pitted dates↗50g g

  or plums, coarsely chopped

• chickpeas↗2 x 400g cans g
• pickled pepper (in jar)230g g

  coarsely chopped

• couscous↗

  to your liking, for serving

Step-by-step instructions

1. 1

   Heat the oil in a pan over medium heat, or in a cast‑iron skillet over charcoal, and sauté the green onion, garlic and half the coriander for 2 minutes until softened.

2. 2

   Add the tagine paste and half the lemon juice, stir and cook for another 1 minute until aromatic. Add the tomatoes, dates, lemon zest and 100 ml water, season to taste and cook for 10 minutes until the mixture thickens and becomes rich.

3. 3

   Stir in the chickpeas and pickled pepper, cook for 5 minutes to heat through. Drizzle with the remaining lemon juice and season well. Remove from heat and add the remaining coriander. Serve with your favourite couscous on the side – we have many recipes to choose from.