Moroccan Chickpea and Apricot Tagine (Vegan, Gluten-Free)

delscookingtwist.com

mwp

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subheading: For the tagine:

3 Tablespoons olive oil

2 medium yellow onions, minced

2 garlic cloves, minced

1 pinch saffron, freshly ground

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground cinnamon

12 dried apricots, pitted and cut in half

1 medium lemon, juice

2 Tablespoons agave syrup*

1 small handful fresh cilantro, chopped

1 ¼ cup ( 300 ml) vegetable stock

1 can 15 oz ( 425g) chickpeas, drained

6 Tablespoons slivered almonds, slightly toasted

Salt and pepper

subheading: For the roasted veggies:

1.1 lb (500g) mixed carrots (orange, purple, white), peeled and roughly chopped

2 to 3 medium potatoes, peeled and cut into quarters

1 Tablespoon olive oil

Salt and pepper

subheading: For the couscous (NOT GLUTEN-FREE)**:

2 cups ( 400g) uncooked couscous

2 teaspoons ground curry

1 teaspoon ground cinnamon

1 pinch ground cayenne pepper

2 cups ( 50 cl) water

1 pinch salt

1 Tablespoons ( 15g) butter

Directions at delscookingtwist.com

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