Vegan Chickpea Tagine

Instructions

1. Step 1

   On the cutting board, peel and slice the carrot, finely chop the onion and chop the dried apricot. Mince the garlic with the chef's knife.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat the olive oil in the large pot over medium heat, then add the onion, garlic and carrot. Sauté for 8 minutes, stirring with the wooden spoon, until the onion is translucent and the carrot begins to soften.

   Timer: 8 min (scalable)

   Ingredients used: 180 gr Carrot, 4 clove Garlic, 30 ml Olive Oil, 150 gr Onion

   Cookware: large pot — medium heat, wooden spoon

3. Step 3

   Add the tomato, chickpea, dried apricot, Ras El Hanout and 400 ml of the water to the large pot. Bring to a gentle boil, reduce to low heat and simmer for 25 minutes, stirring occasionally, until the carrots are tender and the sauce has thickened.

   Timer: 25 min (scalable)

   Ingredients used: 480 gr Chickpea, 100 gr Dried Apricot, 8 gr Ras El Hanout, 400 gr Tomato, 400 ml Water

   Cookware: large pot — low heat, wooden spoon

4. Step 4

   While the stew simmers, heat the remaining 300 ml of water in the saucepan over high heat until steaming and just boiling.

   Timer: 5 min (fixed)

   Parallel with step: 3

   Ingredients used: 300 ml Water

   Cookware: saucepan — high heat

5. Step 5

   Place the couscous in the mixing bowl and pour the hot water from the saucepan over it. Immediately place the clean, empty saucepan upside down over the mixing bowl as a cover and leave it undisturbed for 5 minutes.

   Timer: 5 min (scalable)

   Ingredients used: 240 gr Couscous

   Cookware: mixing bowl, saucepan

6. Step 6

   Remove the saucepan cover and fluff the couscous with the wooden spoon. Stir the salt into the finished stew, then spoon the stew over the couscous in the mixing bowl.

   Ingredients used: 5 gr Salt

   Cookware: large pot, mixing bowl, wooden spoon