You were perhaps expecting the monster holiday blog post? I’m sure it may yet come (too many photos to edit and look through!), but for now a little recipe, which I had to take the opportunity of a night in alone with sleeping kiddiwinks to jot down; not least because A declared it “REALLY delicious, 2 thumbs up”. Something to do with the sweet juicy apricots methinks: a sneaky source of calcium for my dairy free sprogs.
We came back from Tuscany craving more diverse flavours – it was lovely to eat local, seasonal, products all of the time; but we are lucky in the UK to have such a range of cultures and food heritage to draw from. Funnily enough, though, whilst this weeknight meal hit the spot, most of these ingredients could well be native Italian; just remixed in a sort of North African style. Fusion, innit. We make this sort of dish mild for the kids, then add the spice after – here in the form of yogurt with a very fiery harissa from Spice Kitchen.
Chickpea Tagine with Apricots, Rosemary & Ginger
- 1 large white onion
- A thumb-sized piece of ginger, finely chopped or grated
- 2 carrots, diced
- 1 courgette, diced
- 1 yellow or orange pepper, deseeded & chopped
- 1 tin of chopped tomatoes
- 1 tin of chickpeas, drained
- 2 sprigs of rosemary
- 6-8 dried apricots
- A cinnamon stick
- Flatbreads or pitta bread to serve.
- Gently fry the onions until starting to soften, then toss in the remaining vegetables, ginger and rosemary. Stir fry for a few more minutes.
- Add in the chickpeas, tomatoes, cinnamon & apricots. If the liquid does not quite cover the vegetables and chickpeas, add a little stock.
- Cover, and simmer until the vegetables are tender, and the sauce is thick and gloopy. Season to taste.
- Serve with fresh coriander, pitta bread, and natural yogurt.