250 g 100% Italian couscous @Colfiorito
900 ml vegetable broth
200 g 100% Italian hulled chickpeas @Colfiorito
3 carrots
2 zucchini
2 potatoes
1 red onion
8 dried apricots
200 ml tomato puree
Ginger, cinnamon, turmeric, cumin, sweet paprika (1 teaspoon each)
Extra virgin olive oil and fresh mint
1. Heat a drizzle of extra virgin olive oil in the tagine, then slowly sauté the chopped red onion. Add the carrots, zucchini, and potatoes, cut into even pieces, and let them cook for a few minutes to absorb the flavors.
2. Add the spices and stir well until the vegetables take on color and aroma, then add the tomato puree and about 900 ml of vegetable broth. Bring to a gentle boil and add the chickpeas.
3. Cover and let simmer for about 90 minutes, until the chickpeas are tender, stirring occasionally and adding broth if necessary.
4. Meanwhile, prepare the couscous with a little hot broth, fluffing it with extra virgin olive oil. Once cooked, add the dried apricots, cut into strips, to the tagine and let rest for 5 minutes. Serve over the couscous and garnish with fresh mint.
Enjoy your meal!
