Chickpea & Apricot Tagine

This recipe is a hybrid of two, one was ‘Tomato & ginger chickpeas’ the other was ‘Chickpea & Apricot curry’ I combined and adapted the recipes & this is the result.

It is super quick to make & has very few ingredients which I usually have in the larder/fridge.

Serves 4

INGREDIENTS

1 tbsp olive or coconut oil

1 diced onion

2 chopped cloves of garlic

1 inch chopped ginger

2 tsp garam masala

1 x 400g can chickpeas

1 x 400g can chopped tomatoes

10 chopped dried apricots

Sea salt & black pepper

METHOD:

Fry the onion in the oil, while chopping the garlic & ginger.

Add garlic & ginger with the garam masala for 5 mins making sure the ingredients don’t catch the bottom of the pan.

Drain the chickpeas & add to the mix along with the chopped tomatoes.

Let this warm through for 15 minutes or so.

Add the chopped dried apricots and stir well.

Serve with either brown basmati or cous cous and a dollop of sour cream!

TIP: If you would like to add more protein - grilled chicken is our go to addition!