Moroccan chickpea and apricot tagine

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin, ground
• 1 tsp cinnamon, ground
• 1/2 tsp paprika
• 400 g canned crushed tomatoes
• 300 g canned chickpeas, drained and rinsed
• 60 g dried apricots, chopped
• 200 ml vegetable broth
• 150 g couscous, dry
• 10 g fresh mint, chopped

Method

1. 1

   Heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until softened.

2. 2

   Add the garlic, cumin, cinnamon, and paprika, and cook for 1 minute until fragrant.

3. 3

   Stir in the crushed tomatoes, chickpeas, apricots, and vegetable broth, and bring to a simmer.

4. 4

   Cover and simmer for 20 minutes, stirring occasionally, until thickened.

5. 5

   Meanwhile, prepare the couscous according to package directions.

6. 6

   Serve the tagine over couscous, topped with fresh mint.