North African Chickpea Tagine with Almonds, Raisins & Couscous

40 min
562 calories

Tagine is named after the conical-lidded pot that Moroccan stew is traditionally cooked in, the design allows steam to condense back into the dish as it cooks, to retain the juices. This vegetarian tagine doesnt need meat for flavour, the vegetables absorb the essences of the spices, ginger and tomatoey stock. The vegetables should be chunky so they hold their shape during the slow cooking. It takes a little longer to cook but it's well worth the time.

Number of servings

Ingredients

100g Chickpeas
1 Brown Onion
1 Carrot
1 Zucchini
300g Butternut Pumpkin
1 Dutch Cream Potatoes
1 ¹⁄₂ Tbsp Slivered Almonds
1 ¹⁄₂ Tbsp Raisins
2 Garlic Clove
¹⁄₂ Small Bunch Parsley & Mint
1 Tbsp Veg Tagine Spice Mix
2 ¹⁄₂ Tbsp Tomato Paste
¹⁄₂ Cup Couscous
1 ¹⁄₂ Tbsp Vege Stock Concentrate

Ingredients

150g Chickpeas
1 Brown Onion
2 Carrot
1 Zucchini
450g Butternut Pumpkin
1 Dutch Cream Potatoes
2 ¹⁄₂ Tbsp Slivered Almonds
2 ¹⁄₂ Tbsp Raisins
3 Garlic Clove
1 Small Bunch Parsley & Mint
1 ¹⁄₂ Tbsp Veg Tagine Spice Mix
3 ¹⁄₂ Tbsp Tomato Paste
³⁄₄ Cup Couscous
2 ¹⁄₂ Tbsp Vege Stock Concentrate

Ingredients

200g Chickpeas
1 Brown Onion
2 Carrot
2 Zucchini
600g Butternut Pumpkin
2 Dutch Cream Potatoes
3 Tbsp Slivered Almonds
3 Tbsp Raisins
4 Garlic Clove
1 Small Bunch Parsley & Mint
2 Tbsp Veg Tagine Spice Mix
5 Tbsp Tomato Paste
1 Cup Couscous
3 Tbsp Vege Stock Concentrate

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Deepsided Pan with Lid
Tagine (Optional)
Kettle
Bowl with Lid

1 Prepare Ingredients

Peel and roughly chop ¹⁄₂ the brown onion. Trim zucchini, cut in half and scrape out the seeds. Peel carrot, then slice carrot and zucchini into batons. Peel and chop the Dutch cream potato and butternut pumpkin into 2cm chunks. Peel and mince garlic. Pick parsley & mint leaves, discarding stems. Boil a kettle of water.

Tip! Removing the seeds from the zucchini can help to hold its shape during cooking.

2 Start Tagine

Heat a little oil in a high sided pan over medium heat or tagine if you have one. Add the onion and cook, stirring for 2 minutes until softened. Add veg tagine spice mix and garlic and cook for another 2 minutes, until fragrant. Add a good handful of the mint and parsley, tomato paste, 1 Tbsp of the vege stock and 2 cups hot water.

3 Add Vegetables

Bring to the boil, then add the carrot, pumpkin and potato with a healthy pinch of salt. Cover, reduce heat and allow to simmer for 10 minutes. Add zucchini and chickpeas, cover again and allow to cook for another 10 minutes, stirring occasionally.

4 Cook Couscous

Place couscous in a heat proof bowl with remaining vege stock concentrate. Add ¹⁄₂ cup boiling water and cover with a lid or plate and allow to be fully absorbed. Fluff cooked couscous with a fork, add a drizzle of extra virgin olive oil and a pinch of parsley and mint. Check seasoning and adjust if necessary.

5 Add Almonds & Raisins

Remove the lid from the tagine or pot and add the raisins and slivered almonds. Allow to simmer and reduce for a final 5 minutes. Taste and season as needed.

6 You Plate It

Serve tagine spooned over couscous, garnish with remaining mint and parsley.

Step-by-step instructions