Carrot and Chickpea Tagine with Couscous and Harissa

Tagine

• 1 large Yellow onion
• 2 tbsp Extra virgin olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 700 g Carrot
• 3 cloves Garlic
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• 500 ml Tomato passata
• 480 g Canned chickpeas

To serve

• 50 g Sliced almonds
• 20 g Fresh coriander
• 250 g Couscous
• 4 tbsp Harissa

1. Halve and finely slice the onion. Peel the carrots and cut them into thick coins, then finely chop the garlic.
2. Set a tagine over a low heat (or use a Dutch oven) and warm the olive oil. Add the onion with 0.5 tsp of the salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
3. Stir in the carrots and cook for 3 minutes to coat in the oil. Add the garlic, cumin and cinnamon and cook for 1 minute until fragrant.
4. Pour in the passata, then add the chickpeas (including their liquid) and the remaining salt and black pepper. Bring to a gentle simmer, cover, and cook for 25 to 30 minutes until the carrots are tender and the sauce has thickened slightly.
5. Meanwhile, toast the sliced almonds in a dry saucepan over a medium heat for 3 to 5 minutes, stirring often, until golden. Tip them onto a plate straight away so they do not over-brown.
6. Put the couscous in a heatproof bowl and pour over 300 ml just-boiled water from the kettle. Cover and leave for 5 minutes, then fluff with a fork.
7. Roughly chop the coriander. Taste the tagine and adjust seasoning with a little more black pepper if needed, then scatter over the coriander and toasted almonds.
8. Serve the tagine with couscous and a spoonful of harissa on the side for everyone to add to taste. If you like it hotter, stir a little harissa directly into your bowl.

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