Chickpea Tagine with Buttered CousCous

This is a traditional Moroccan dish and a perfect dinner menu. Couscous variations depends upon our tastes and availability of time. Its a dish inspired from Hamlyn 200 recipes.

What you need:
2 cups - Chickpeas, Soaked over nite and cooked for 6 whistles with salt or canned
1 no - Onion, chopped
3 nos - Tomatoes, chopped

2 cloves - Garlic, minced
1 cup - Veg stock
1 tsp - Cumin powder
1 tsp - Coriander powder
1/4 tsp - Cinnamon
1 tsp - Red chilli powder
2 tbsp - Fresh Coriander, chopped

2 tbsp - Olive oil
Salt as reqd

How to make:
Heat the olive oil in a saucepan add the onions saute for a few minutes. Add the garlic and all spices and salt, stir together add the chickpeas, tomatoes and the stock. 


Leave this to simmer over a low heat for 10 min and add chopped coriander and switch off the stove. 

What you need for Buttered Couscous:

1 cup - Couscous

1 tbsp - Butter

2 cups - Hot water

1/4 tsp - Salt

1 tbsp - Fresh Coriander, chopped

How to make:

Put couscous into a bowl and add butter on top cover with salt added boiled water. Uncover the bowl after 5 min and fluff up with a fork. 


Serve the tagine with couscous and sprinkle over fresh parsley.


Sending this to Vegetarian side dishes event hosted by Zesty Palette and event by Priyas blog.