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Sticky Apricot Tagine
A quick vegetable and chickpea tagine in a fragrant sauce of ras el hanout, harissa and apricot, finished with butter and pomegranate molasses. Grilled apricots and blistered tomatoes go on top of the couscous.
- YieldServes 2
- Hands-on22 min
- Total27 min
- Difficulty
Ingredients
- 4canned apricot halves, drained
- 75 gcherry tomatoes on the vine
- 4 tbsppomegranate molasses, divided
- 3 tbspolive oil
- 1red onion, peeled and quartered
- 1fennel bulb, sliced thinly
- 3carrots, thickly sliced on the diagonal
- 1 tbspgarlic purée
- 275 gchickpeas, canned, drained and rinsed
- 1½ tspras el hanout
- 2 tbspharissa
- 250 mlvegetable stock
- 2½ tbspapricot jam
- 3 tbspbutter
- 1lemon, zest only
- to tastesea salt
- to tasteblack pepper
To serve
- 400 gcooked couscous, warmed
- 1 tbsppistachios, toasted and chopped
- 8 gcoriander leaves
- 1 tbsppomegranate seeds
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