Quick & Easy

Chickpea and vegetable tagine

chickpea and vegetable tagine



1.Heat oil in large deep frying pan, cook onion and garlic, stirring, until onion softens. Add spices, chilli and eggplant, cook, stirring, until fragrant.
2.Add pumpkin, undrained tomatoes, stock, the water and chickpeas, bring to a boil. Simmer, covered, 10 minutes. Add zucchini, simmer, covered, 5 minutes or until vegetables are tender.
3.Meanwhile, to make couscous, place stock, the water and butter in large saucepan, bring to a boil. Stir in couscous, remove from heat, stand, covered, about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
4.Stir coriander and lemon juice into vegetable mixture, serve with couscous.

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