Moroccan-Style Chickpea & Vegetable Tagine

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 4 cloves garlic, crushed
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp chilli flakes (optional)
• 2 x 400g tins chickpeas, drained
• 1 x 400g tin chopped tomatoes
• 600ml vegetable stock
• 80g dried apricots, chopped
• Salt, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onion and carrots and cook for 8 minutes until softened.
2. Add the garlic, cumin, cinnamon, ginger, and chilli flakes (if using) and cook for 1 minute, stirring constantly.
3. Stir in the chickpeas, chopped tomatoes, vegetable stock, and dried apricots.
4. Bring to a simmer, then reduce the heat and cook uncovered for 25-30 minutes, stirring occasionally, until thickened and the vegetables are tender.
5. Season with salt to taste.
6. Cool completely before portioning into 8 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat until piping hot, serving with couscous or rice.