Name: Chickpea and vegetable tagine
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 large_piece (400g) brown onions, sliced thickly; 2 clove garlic, crushed; 2 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 2 cinnamon sticks; pinch ground saffron; 2 fresh small red chillies, chopped coarsely; 2 (120g) baby eggplants, chopped coarsely; 800 gram peeled pumpkin, chopped coarsely; 400 gram can chopped tomatoes; 1 cup (250ml) vegetable stock; 2 cup (500ml) water; 200 gram can chickpeas, rinsed, drained; 2 large_piece (300g) zucchini, chopped coarsely; 1/2 cup fresh coriander leaves; 1 tablespoon lemon juice; 1 cup (250ml) vegetable stock; 1 cup (250ml) water; 60 gram butter; 1 1/2 cup (300g) couscous

Ingredients

2 tablespoon olive oil

2 large_piece (400g) brown onions, sliced thickly

2 clove garlic, crushed

2 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon sweet paprika

2 cinnamon sticks

pinch ground saffron

2 fresh small red chillies, chopped coarsely

2 (120g) baby eggplants, chopped coarsely

800 gram peeled pumpkin, chopped coarsely

400 gram can chopped tomatoes

1 cup (250ml) vegetable stock

2 cup (500ml) water

200 gram can chickpeas, rinsed, drained

2 large_piece (300g) zucchini, chopped coarsely

1/2 cup fresh coriander leaves

1 tablespoon lemon juice

1 cup (250ml) vegetable stock

1 cup (250ml) water

60 gram butter

1 1/2 cup (300g) couscous

Method

1.Heat oil in large deep frying pan, cook onion and garlic, stirring, until onion softens. Add spices, chilli and eggplant, cook, stirring, until fragrant.

2.Add pumpkin, undrained tomatoes, stock, the water and chickpeas, bring to a boil. Simmer, covered, 10 minutes. Add zucchini, simmer, covered, 5 minutes or until vegetables are tender.

3.Meanwhile, to make couscous, place stock, the water and butter in large saucepan, bring to a boil. Stir in couscous, remove from heat, stand, covered, about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

4.Stir coriander and lemon juice into vegetable mixture, serve with couscous.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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