Chickpea tagine

This warming dish is rich, spicy and fruity – perfect for a winter’s day. You can make it totally package-free with ingredients from Gram and a grocer like FG Halen at Malmö Saluhall.

Note that the dry chickpeas need to be soaked overnight.

Ingredients

• 1 red onion

• 2 cloves garlic

• olive or rapeseed oil

• 150g chickpeas

• 4 fresh, ripe tomatoes

• about 20 dried apricots

• 2 tsp ras el hanout spices

• 1 sweet potato

• salt

• coriander to garnish

• couscous to serve

How to make

1. Soak the chickpeas for c. 8 hours and boil in water for 10 mins (save the remaining cooking water).

2. Chop the onion and garlic and fry gently in oil.

3. Finley chop the tomatoes and add to the onion with the ras el hanout spices, simmer for 5 mins until the tomatoes soften. 

4. Add the par-cooked chickpeas to the mixture along with about half a cup of their cooking water. 

5. Peal and chop the sweet potato into small chunks, and cut the apricot into halves. Add to the pot. 

6. Simmer on a low heat for 30 minutes, add salt to taste. 

7. Serve with couscous and sprinkle with fresh coriander.

\Rowan