Vegan // Vegetarian // No Added Sugar // Egg-Free
Preheat the oven to 180℃.
Heat the oil in a large pan.
Boil the kettle and pour out 500mls of water into a measuring jug. Add a pinch of saffron and leave to sit.
Add the onion to the pan and cook until soft, add the garlic and the ginger and cook for roughly another 2 minutes. Add the turmeric, cumin and ras el hanout, followed by the cherry tomatoes and the red pepper.
Stir all ingredients together and cook for around 2 more minutes, making sure the mixture doesn’t stick to the bottom of the pan.
Drain the chickpeas and lightly rinse them using a sieve before adding them to the other ingredients in the pan.
Add the saffron infused water and put the lid on the pan, allowing the mixture to come to a simmer for a few minutes.
Once the mixture is nicely bubbling, transfer it to a tagine or ovenproof dish with a lid (if you don’t have an oven dish with a lid, use some tin foil to cover the dish) and pop it in the oven.
Cook in the oven for around 20 minutes – you might want to leave the lid off of the oven dish for the last 5 or so minutes to reduce the liquid in the tagine.
In the meantime, cook the couscous by adding some boiling water and leaving to sit. Dry roast the flaked almonds until they are nicely browned and roughly chop the parsley. Slice the lemon into half and then into quarters.
Dry roast the flaked almonds until they are nicely browned and roughly chop the parsley. Slice the lemon into half and then into quarters.
Once the dish is ready, season to taste and serve on a bed of couscous with a sprinkle of the parsley, and a sprinkle of the roasted almonds. Squeeze on some of the lemon and leave the remainder on the side of the dish. Lastly, add a dollop of yogurt if cooking a vegetarian dish and serve.
1tbsp olive oil
500ml boiling water
Pinch of saffron
1 onion, chopped
2 garlic cloves, chopped
2tsp fresh ginger, grated
150g cherry tomatoes, halved
1 red pepper, diced
1tbsp ras el hanout
1 tin of chickpeas
Around 200g couscous
20g flaked almonds
1 small bunch of coriander, chopped
1 whole lemon
2tbsp Greek yogurt (for vegetarian version only)