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Vegetable tagine with chickpeas and apricots

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HERE'S HOW WE MAKE IT

A lively, balanced vegetarian dinner - add some cous cous and the harissa and have yourself an instant feast. At the base of the tagine is a fresh herb and spice chermoula paste,which we cook cook till fragrant before adding a host of vegetables - celery, carrot, red peppers, onions, tomatoes, chickpeas - and cooking on till they're tender.  The final notes of salty, sour and sweet that make this distinctively North African come from the addition of black olives, lemon juice, dried apricots, honey and fresh coriander. Reheat very gently until piping hot. Defrost before reheating.

INGREDIENTS

carrots, celery, capsicum, vegetable stock, chickpeas, tomatoes, honey, lemon juice, olives, parsley, coriander, dried apricots, garlic, cumin, paprika, turmeric, chilli, salt, olive oil.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  

SIZES

Individual:
Serves one person
Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family

GOES WITH

Serve on its own with cous cous and the harissa (below) or as part of a spread with the lamb and quince tagine.

PREP, COOK AND SERVE

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