Day 266: Chickpea & Apricot Tagine

Following a lovely day at the ballet, I’m ready for a quiet relaxing evening, with a perfect weekend meal of a sweet chickpea tagine and cous-cous. 

This tagine is a sort of heat-free curry, with lots of healthy veg and chickpeas and some apricots and cinnamon to add sweetness.


  • 1 onion, finely chopped
  • 1 red pepper, diced
  • 1 small butternut squash, peeled, deseeded and cut into bite-sized pieces
  • 1 courgettes, diced
  • 1 x 400g can chickpeas, drained
  • 1 x 400g tin chopped tomatoes
  • 150g baby leaf spinach
  • approx. 10 dried apricots
  • 125ml veg stock
  • 2 garlic cloves, crushed
  • Small piece of fresh ginger, peeled and grated
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp ground cumin
  • Handful of fresh coriander, chopped

Cover and sweat the onion in a little olive oil for a few minutes until softened then add the butternut squash, followed by the red pepper and courgette. 

Fry for a few minutes then stir in the garlic, ginger, spices and apricots.

Pour in the veg stock and tinned tomatoes, bring to the boil and simmer for 15-20 minutes, adding the chickpeas and spinach for the last 10 minutes of cooking time.

Scatter with chopped coriander and serve with cous-cous (and wine!)

Perfect weekend.

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