How to make Moroccan chickpea and apricot tagine
The dried apricots in this Moroccan tagine add a subtle sweet flavour and can help improve digestion, clear skin and even protect your vision
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Serves 2
120g cherry tomatoes
1 aubergine
1tbsp oil
200g cauliflower rice
200g passata
20g flaked almonds
240g chickpeas (drained)
2 garlic cloves
2tsp ras el hanout
60g dried apricots
Large handful of fresh coriander
Boil a kettle. Finely chop the garlic. Cut the aubergine into 2cm pieces. Slice the cherry tomatoes into quarters and the dried apricots in half. Heat a medium-sized pan with 1tbsp oil on a medium heat and add the garlic, aubergine and ras el hanout. Cook for 7 minutes until the aubergine has softened.
Drain the chickpeas and add to the pan with the aubergine, along with the cherry tomatoes, dried apricots, passata and 100ml of boiling water. Season with sea salt and black pepper, place a lid on the pan and simmer on a gentle heat for 10 minutes. Then remove the lid and cook for a further 5 minutes to thicken the sauce.
Heat a saucepan on a gentle heat and add the cauliflower rice and 1tbsp water. Cook for 5 minutes, stirring continuously. Roughly chop the coriander. Stir the coriander and flaked almonds into the cauliflower rice and season with sea salt and black pepper.
To serve, place the cauliflower rice onto two warm plates and spoon the aubergine, chickpea and apricot tagine over the middle of the cauliflower rice.
Recipe from Mindfulchef.com
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