Chickpea and apricot tagine

This recipe is a hybrid of two, one was ‘Tomato and ginger chickpeas’ the other was ‘Chickpea and apricot curry’ I combined and adapted the recipes, this is the result.

It’s super quick to make and has very few ingredients which I usually have as staples.

Serves 4

INGREDIENTS

1 tbsp olive or coconut oil

1 diced onion

2 chopped cloves of garlic

1 inch chopped ginger

2 tsp garam masala

1 x 400g can chickpeas

1 x 400g can chopped tomatoes

10 chopped dried apricots

Sea salt and black pepper

METHOD:

Fry the onion in the oil, while chopping the garlic and ginger.

Add garlic and ginger with the garam masala for 5 mins making sure the ingredients don’t catch the bottom of the pan.

Drain the chickpeas and add to the mix along with the chopped tomatoes.

Let this warm through for 15 minutes or so.

Add the chopped dried apricots and stir well.

Serve with either brown basmati or couscous and a dollop of sour cream.

TIP: If you would like to add more protein - grilled chicken is our go to addition