Moroccan vegetable and chickpea tagine

This simple tagine is packed full of big flavours and counts as 2 portions of your 5-a-day!

Ingredients

For the vegetable tagine

• Red onion 1, chopped
• Garlic 2 cloves, chopped
• Olive oil 1 tbsp.
• Ground cumin ½ tsp
• Ground coriander ½ tsp
• Ground cinnamon ½ tsp
• Red pepper 1, seeded and chopped
• Courgette 1, chopped
• Aubergine 1, chopped
• Tomatoes 4, chopped
• Chickpeas 400g tin, rinsed and drained
• Low salt vegetable stock 250ml
• Harissa 2 tbsp
• Prunes 4, pitted and sliced
• Flat-leaf parsley chopped to serve
• Steamed couscous to serve.

For the couscous

• 200g of couscous
• 1 lemon, juiced.

Method

1. Heat 1 tbsp of olive oil in a large frying pan
2. Add the onion and garlic and cook for 5 minutes, until the onions are soft
3. Add the spices (cumin, coriander and cinnamon) and cook for a minute until fragrant
4. Add all of the chopped vegetables and cook for 8-10 minutes. They should be coated in the spices and start to take on some colour
5. Add the chickpeas, stock, harissa paste and prunes
6. Add a little black pepper if desired
7. Turn the heat down and simmer for 15-20 minutes until the vegetables are soft
8. Tip the couscous into a large bowl and pour over 400mls of boiled water. Cover and leave for 10 mins until fluffy and all the water has been absorbed
9. Use a fork to fluff up the couscous. Add a generous squeeze of lemon juice
10. Serve up the couscous onto each plate and then add the vegetable tagine mix
11. Scatter over the parsley
12. Tuck in and enjoy!