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Chickpea & mushroom tagine

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Rated 3.42/5 (24 Votes)

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Ingredients

1/2 small onion, chopped
1/3 tin chickpeas, drained
1/2 small tin chopped tomatoes
50g of closed cup mushrooms, sliced
1x small carrot (95g), peeled and sliced
40g of couscous
1 garlic clove, finely chopped
1 tsp mixed spices
100ml vegetable stock
1 tbsp vegetable oil
1 tsp lemon juice

Method

Serves: One
Difficulty: Easy
Cost: £0.80 per serving
Prep. Time: 5 mins
Cooking Time: 30 mins

1. Heat the oil in a saucepan and cook the onion and garlic for 2-3 minutes or until soft. Add the mushrooms and cook for 3-4 minutes or until browned. Add the chickpeas, carrot, tomatoes, stock, lemon juice and mixed spices. Stir well and season with salt and pepper. Bring to the boil then simmer for 20 minutes.

2. Meanwhile, cook the couscous according to the packet instructions.

3. To serve, simply spoon the chickpea tagine over the cooked couscous.

Note: A handful of dried fruit, such as apricots, can be added to the tagine for extra flavour.