Lunch

Chickpea and apricot tagine with brown rice

A traditional North African stew named after the earthenware pot in which it was cooked.
2
1H

Ingredients

Method

1.Drain chickpeas and boil in water for 30 minutes or until soft, but not mushy.
2.Chop carrot and onion into 1cm cubes. Fry in 2 tbsp oil until slightly golden. Add garlic, cumin and fry for 1 minute. Add drained, cooked chickpeas, palm sugar, salt, tomatoes and 500ml water.
3.Bring to the boil, then simmer 30 minutes. Slice apricots and add to mixture.
4.Serve on top of boiled brown rice.

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