Moroccan Quick Tagine Bowl

• 1 medium Yellow onion
• 2 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• 400 g Canned chopped tomatoes
• 250 ml Vegetable stock
• 400 g Canned chickpeas
• 60 g Dried apricot
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 150 g Couscous
• 15 g Fresh coriander

1. Peel and finely chop the onion. Heat the olive oil in a large frying pan over a medium heat, then cook the onion for 6 to 8 minutes until softened and lightly golden.
2. Crush in the garlic and cook for 30 seconds until fragrant. Stir in the cumin and cinnamon and cook for 30 seconds, stirring constantly so the spices do not catch.
3. Add the chopped tomatoes and vegetable stock, then bring to a gentle simmer. Tip in the chickpeas (drained and rinsed) and the apricots, then season with the salt and pepper.
4. Simmer for 12 to 15 minutes, stirring occasionally, until the sauce is slightly thickened and the apricots are plump. Taste and adjust seasoning if needed.
5. Meanwhile, put the couscous in a saucepan and pour over 200 ml boiling water from the kettle. Cover and leave for 5 minutes, then fluff with a fork.
6. Roughly chop the coriander and stir most of it through the chickpea stew off the heat. Spoon the couscous into bowls, top with the tagine-style chickpeas, and finish with the remaining coriander.

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