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Spicy Chickpea Tagine

Spicy Chickpea Tagine

with harissa yoghurt and roast 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.

Tags:
Calorie Smart
•Veggie
•Spicy
•Quick Prep
Allergens:
Wheat
•Milk
•Almonds

The quantities provided above are averages only.

Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Chickpeas

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)

Aubergine

1 sachet(s)

Ras-el-Hanout

5 grams

Mint

100 grams

Couscous

(Contains Wheat May be present Soya)

75 grams

Yoghurt

(Contains Milk)

15 grams

Almonds

(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Harissa Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)2571 kJ
Energy (kcal)614 kcal
Fat15.3 g
of which saturates2.9 g
Carbohydrate80.5 g
of which sugars19.3 g
Dietary Fiber14 g
Protein24.6 g
Cholesterol0 mg
Salt3.88 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve
•Baking Sheet with Baking Paper
•Pan with Lid

Cooking Steps

Make the Couscous
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Add the couscous to a medium bowl with ½ tsp salt (double for 4p) and a pinch of pepper.
  • Pour 200ml boiling water (500ml for 4p) into the bowl.
  • Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
Roast the Aubergine
2
  • Trim the aubergine then cut into 2cm pieces. Pop onto a lined baking tray. 
  • Drizzle with a 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.
Toast the Almonds
3
  • Meanwhile, place a large pan (without oil) over medium-high heat.
  • Pick the mint leaves from their stalks and roughly chop (discard the stalks). 
  • 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.

Start the Tagine
4
  • Return the (now empty) pan to medium-high heat with a good glug of oil.
  • Drain and rinse the chickpeas in a sieve. Pat dry with kitchen paper.
  • Fry the chickpeas until crispy, 4-5 mins, shifting regularly.
  • Add the ras-el-hanout and fry until fragrant, 2-3 mins.
  • Add the chopped tomatoes and half the harissa then lower heat to medium, cover and leave to simmer until reduced and slightly thickened, 10-12 mins.
Mix the Harissa Yoghurt
5
  • Meanwhile, in a medium bowl mix the yoghurt, remaining harissa and half the chopped mint
  • Season to taste with salt and pepper.
Serve and Enjoy
6
  • Season the chickpea tagine to taste with salt, pepper and sugar, adding a splash of water if it's become too dry.
  • Fluff up the couscous with a fork and divide between bowls.
  • Top with the chickpea tagine, roast aubergine and harissa mint yoghurt
  • Garnish with the toasted almonds and remaining chopped mint.