Tagine with chickpeas and vegan chicken pieces

Sweet potato and courgette in tomato sauce with ras el hanout, on couscous

Active: 35 min 700 kcal per person 31 g protein per person World cuisine
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Protein source: chickpeas and vegan chicken pieces · Carb source: couscous

freezer

Ingredients for 4 people

  • 400 g chickpeas, canned, drained
  • 200 g vegan chicken pieces
  • 2 sweet potato, diced
  • 1 courgette, in half slices
  • 400 g chopped tomatoes, canned
  • 1 onion, finely chopped
  • 2 cloves garlic, cloves, crushed
  • 2 tsp ras el hanout
  • 1 tsp cumin
  • 300 g couscous
  • 2 tbsp olive oil
  • 20 g fresh coriander, to garnish

Method

  1. Heat the olive oil in a large pan. Fry the onion and garlic for 2 min.
  2. Add the ras el hanout and cumin and fry for 30 sec until fragrant.
  3. Add the sweet potato, courgette, tomatoes and 200 ml of water. Bring to the boil.
  4. Cover and simmer for 15 min. Then add the chickpeas and vegan chicken pieces and cook for another 5 min.
  5. Meanwhile prepare the couscous: pour the same amount of boiling water over it, cover and leave for 5 min. Fluff up with a fork.
  6. Serve the tagine on the couscous. Garnish with fresh coriander.

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Tagine with chickpeas and vegan chicken pieces

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