Name: Summer Chickpea Tagine
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 null onion; 4 cloves garlic; 1 tsp ground cumin; 0.5 tsp ground cardamom; 1 tsp ground turmeric; 1 tsp smoked paprika; 0.25 tsp ground cinnamon; 2 tbsp harissa paste (rose); 2 tbsp tomato paste; 1 null red pepper; 1 null yellow bell pepper; 1 null butternut squash; 80 g dried apricots; 1 can chickpeas (400g); 250 ml vegetable stock; 1 tin cherry tomatoes (400g); 20 g flaked almonds; 1 tbsp extra virgin olive oil (for cooking); 1 null carrot; 0.5 tsp cayenne pepper; 150 g plant yogurt; 2 tbsp tahini; 0.5 null lemon juice (from 1 lemon); 0.25 tsp salt; 40 g pea shoots; 15 g flaked almonds; 0.5 tbsp extra virgin olive oil (for drizzle)

Instructions

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1

Prep the veg: Peel and slice the onion (1). Peel and mince the garlic (4 cloves). Deseed the pepper (1 red) and bell pepper (1 yellow) and finely slice. Peel and deseed the squash (1 butternut) and slice into 2cm pieces. Peel and slice the carrot (1).
2

Cook the base: Heat a large ovenproof pan over medium heat with extra virgin olive oil (1 tbsp). Add the onion (1) and carrot (1) with a [pinch salt] and cook for 5 minutes until softened. Add the garlic (4 cloves), ground cumin (1 tsp), ground turmeric (1 tsp), smoked paprika (1 tsp), cayenne pepper (0.5 tsp) and ground cinnamon (0.25 tsp), cooking for 2 minutes. Add the harissa paste (2 tbsp) and tomato paste (2 tbsp), cooking for another minute. Stir in the pepper (1 red), bell pepper (1 yellow), squash (1 butternut) and dried apricots (80 g). Pour in the g can chickpeas (1 400) with their juices, the vegetable stock (250 ml) and g tin cherry tomatoes (1 400). Bring everything to a simmer, cover with a lid and transfer to the oven for 20 minutes, then take off the lid to reduce and thicken for another 15 minutes.
3

Make the tahini yoghurt: Mix the plant yogurt (150 g) in a bowl with the tahini (2 tbsp), juice (0.5 lemon) and salt (0.25 tsp).
4

Finish and serve: Spoon the [plant yogurt] over the tagine and scatter over the flaked almonds (35 g). Top with the pea shoots (40 g) and drizzle with extra virgin olive oil (0.5 tbsp) to serve.