By Aaron Wurm
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Chop the onion and slice the carrots. Add them to the pot and sauté for 5-7 minutes until the onion is translucent and the carrots are slightly softened.
Add the ras el hanout spice mix to the pot and stir for about 1 minute until fragrant.
Drain and rinse the chickpeas. Add them to the pot along with the canned tomatoes and dried apricots.
Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.
Bring the mixture to a simmer and let it cook for 20 minutes, stirring occasionally.
Meanwhile, prepare the couscous: Bring 1 cup of water to a boil in a small saucepan. Add a pinch of salt.
Remove the saucepan from heat and stir in 1 cup of couscous. Cover and let it sit for 5 minutes, then fluff with a fork.
Toast the almonds in a small dry skillet over medium heat until golden, about 3-4 minutes. Set aside.
Once the tagine is cooked, taste and adjust seasoning if necessary.
Serve the tagine over the couscous and sprinkle with toasted almonds.
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This Vegetarian Moroccan Main Dish recipe is ready in 45 minutes and features chickpeas, dried apricots, almonds and other delicious ingredients. Contains 420 calories total.
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Chop the onion and slice the carrots. Add them to the pot and sauté for 5-7 minutes until the onion is translucent and the carrots are slightly softened.
Add the ras el hanout spice mix to the pot and stir for about 1 minute until fragrant.
Drain and rinse the chickpeas. Add them to the pot along with the canned tomatoes and dried apricots.
Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.
Bring the mixture to a simmer and let it cook for 20 minutes, stirring occasionally.
Meanwhile, prepare the couscous: Bring 1 cup of water to a boil in a small saucepan. Add a pinch of salt.
Remove the saucepan from heat and stir in 1 cup of couscous. Cover and let it sit for 5 minutes, then fluff with a fork.
Toast the almonds in a small dry skillet over medium heat until golden, about 3-4 minutes. Set aside.
Once the tagine is cooked, taste and adjust seasoning if necessary.
Serve the tagine over the couscous and sprinkle with toasted almonds.
Calories per Serving: 420
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