Moroccan oven-baked chickpea tagine & couscous

Cooking time of 1hr 15 minutes – Serves 2

Nutritional Information

• 431 Kcal
• 12g Fat
• 1.6g Saturates
• 57g Carbohydrates
• 15g Fibre
• 15g Protein
• 0.2g Salt

Allergens & Dietary Requirements

Allergens

• Gluten

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescatarian
• Dairy-free

Ingredients

• 1 can of chickpeas, drained
• 8 green olives
• 2 medium carrots
• 80g dry couscous
• 1/2 lemon
• 1/2 tsp saffron (optional)
• 3/4 cup water
• 1 tbsp olive oil
• 1/2 tsp paprika
• 2 garlic cloves
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground black pepper
• 1 white onion
• 1/2 cup parsley leaves

Method

1. Preheat your oven to 170*C and place your tray in the oven
2. In a cup, add saffron and 1/4 cup boiling water to let the saffron infuse
3. Add saffron water, juice of 1/2 lemon, paprika, crushed garlic cloves, cumin, coriander, olive oil, cinnamon, ginger and black pepper to your chickpeas in a bowl
4. Leave to marinate for 20 minutes if you wish
5. Chop your onion, olives and carrots and add to a baking tray. Add your marinated chickpea mixture. Cover your tray with foil
6. Cook your chickpeas for 45 minutes
7. While cooking, cook couscous by adding dry couscous and 1/2 cup boiling water to a bowl. Cover until couscous is fluffy (around 5-10 minutes)
8. Plate everything together and garnish with the parsley
9. This recipe was created in collaboration with Best Body Africa. For more delicious and nutritious African recipes, check out bestbodyafrica.com