Spicy Chickpea Tagine
Spicy Chickpea Tagine
with harissa yoghurt and aubergine
One of the standout North African flavours in this tasty tagine is the spice blend ras-el-hanout. The name literally translates as 'head of the shop' a nod to the fact that it's made up of only the finest spices.
Under 650 calories
Total Time30 minutes
Cooking Time15 minutes
Chopped Tomato with Onion & Garlic
(Contains Wheat May be present Soya)
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
Energy (kJ)2621 kJ
Energy (kcal)626 kcal
of which saturates2.9 g
of which sugars19.5 g
Dietary Fiber14 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Sheet with Baking Paper
•Pan with Lid
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Put the couscous in a medium bowl with ½ tsp salt (double for 4p) and pepper.
- Pour 200ml boiling water (500ml for 4p) into the bowl.
- Cover with a plate or cling film and leave to the side for 10 mins (or until ready to serve).
- Trim the aubergine, then cut into roughly 2cm pieces. Pop onto a lined baking tray.
- Drizzle with good glug of oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
- Meanwhile, place a large pan (without oil) over medium-high heat.
- Pick the mint leaves from their stalks and roughly chop (discard the stalks).
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Once the pan is hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
- Remove from the pan and set aside.
TIP: Watch them like a hawk as they can burn easily.
- Drain and rinse the chickpeas in a sieve. Pat dry with kitchen paper.
- Return the (now empty) pan to medium-high heat, with a good glug of oil.
- Fry the chickpeas until crispy, 4-5 mins, shifting regularly.
- Add the grated ginger and ras-el-hanout and fry until fragrant, 2-3 mins.
- Add chopped tomatoes and half the harissa then lower heat to medium, cover and leave to simmer until reduced and slightly thickened, 10-12 mins.
- Meanwhile, in a medium bowl mix yoghurt, remaining harissa and half the chopped mint.
- Season to taste with salt and pepper.
- Season the chickpea tagine to taste with salt, pepper and sugar, adding a splash of water if required.
- Fluff up the couscous with a fork and divide between bowls.
- Top with the chickpea tagine, aubergine and harissa yoghurt.
- Garnish with the toasted almonds and remaining chopped mint.