Chickpea Tagine with Apricots, Rosemary & Ginger

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.

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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.

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Chickpea Tagine with Apricots, Rosemary & Ginger

Serves 4

Ingredients

  • 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.

Method

  1. Gently fry the onions until starting to soften, then toss in the remaining vegetables, ginger and rosemary. Stir fry for a few more minutes.
  2. Add in the chickpeas, tomatoes, cinnamon & apricots. If the liquid does not quite cover the vegetables and chickpeas, add a little stock.
  3. Cover, and simmer until the vegetables are tender, and the sauce is thick and gloopy. Season to taste.
  4. Serve with fresh coriander, pitta bread, and natural yogurt.

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