Apricot & Chickpea Tagine

Ingredients

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Apricots

  Sweetened, frozen

  100g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Pumpkin pie spice

  Spices

  ½ tsp or 0.9g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  100g

• Tomatoes

  Green, raw

  1 medium or 123g

• Almonds

  Nuts, raw

  50g

• Stock

  Beef Flavored - Cento Fine Foods

  500g

• Courgette

  Raw, with skin - Sainsbury's

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Firstly prepare your onion, garlic, and which veg you're using
2. Heat a large pot with oil, add in the chopped red onion, 3 crushed garlic cloves, 1 tsp fennel seeds, 1 tsp ground coriander, 1/2 tsp five spice and fry for a couple minutes
3. Now chop the Crazy Jack soft apricots into quarters and add to the pot along with any veg you're using (I used courgette & pepper) and fry for a few more minutes
4. Add your drained chickpeas, tinned tomatoes, 500ml veg stock and 50g Crazy Jack ground almonds and stir
5. Cook on a medium/high heat for 10 minutes until it thickens
6. Serve with rice or quinoa
7. Recipe by: James Wythe (source: https://healthylivingjames.co.uk/apricot-chickpea-tagine/)

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