15 min chickpea tagine with couscous & yoghurt

Enjoy the beautiful flavours of Morocco with this warm and comforting veggie tagine packed with exotic flavours. Served over almond couscous and perfectly complemented with creamy yoghurt these ingredients provide calcium which is important during menopause. 

Serves: 4

Ready in time: 15 minutes 

Ingredients

Couscous

• 1 cup vegetable stock
• 1 tsp olive oil
• ¾ cup wholemeal couscous 
• 2 tbsp sliced almonds

Tagine

• 2 can chickpeas, drained and rinsed
• 2 carrots, grated
• 200g roasted capsicum or 1 fresh red capsicum, sliced
• ¼ cup coriander, chopped
• 1 tsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp allspice
• 1 tsp garlic powder
• ½ tsp turmeric
• ½ cup water
• ¼ cup dates, chopped
• 100g baby spinach

To Serve

• 1/3 cup yoghurt 
• 1 handful mint leaves

Method

1. Combine stock and olive oil in a pot on high heat and bring to the boil. Once boiling, add couscous and almonds, cover with a lid and remove from heat. Leave to steam for 5 minutes. Fluff up grains with a fork.
2. Drain and rinse chickpeas, grate carrot, slice capsicum and chop coriander. 
3. Heat oil in a frypan on high heat. Add carrot, capsicum and spices and cook for 1 minute, until fragrant. Add water and dates and stir to combine. Use the back of a wooden spoon to crush about a quarter of the chickpeas; this will help to thicken the tagine. Bring to a simmer and cook, covered, for 6-8 minutes, until thickened. Stir through spinach and chopped coriander to wilt and season to taste with salt.
4. Spoon couscous onto plates and top with tagine, yoghurt and mint leaves.

Top Tip

If fresh mint is not available to you, use any other herbs like coriander or parsley.