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Recipe

Chickpea and apricot tagine with brown rice

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

  • 1 hr cooking
  • Serves 2
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Ingredients

Chickpea and apricot tagine with brown rice
  • 1 cup dried chickpeas (soaked in water overnight)
  • 1 carrot
  • 1 onion
  • 2 tablespoon vegetable oil
  • 2 clove garlic, crushed
  • 2 tablespoon cumin
  • 1/2 small disc palm sugar
  • 2 teaspoon salt
  • half tin crushed tomatoes
  • 6 dried apricots
  • 1 cup brown rice

Method

Chickpea and apricot tagine with brown rice
  • 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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