Marockansk tagine med kikärtor & aprikos

Så gör du

1. Sauté onion and carrot until soft and lightly colored. Use a wide pot or tagine so the vegetables cook evenly.
2. Add the spices and cook for about 30 seconds to release their aroma. Stir in tomato and chopped apricots.
3. Add chickpeas and enough water to make a thick stew. Cover and simmer gently for about 25 minutes.
4. Check the sauce near the end; it should be thick enough to coat the chickpeas, with the apricots softened but still visible.
5. Taste for salt and serve over couscous. A little lemon or fresh herbs can be added at the table.

1. Sauté onion and carrot until soft and lightly colored. Use a wide pot or tagine so the vegetables cook evenly.
2. Add the spices and cook for about 30 seconds to release their aroma. Stir in tomato and chopped apricots.
3. Add chickpeas and enough water to make a thick stew. Cover and simmer gently for about 25 minutes.
4. Check the sauce near the end; it should be thick enough to coat the chickpeas, with the apricots softened but still visible.
5. Taste for salt and serve over couscous. A little lemon or fresh herbs can be added at the table.