1 vegetable stock cube, dissolved in 200ml boiling water
15g brown sugar
200g chickpeas, drained
40g dried apricots, roughly chopped
25g sultanas
15g fresh parsley, roughly chopped
4 bread rolls, to serve
Method
Place a saucepan on a medium heat and when hot add the oil, onion and garlic and sauté for 5 -10 minutes until it begins to soften.
Add the spices and the lemon zest; stir well, sautéing for a further 5 minutes.
Add the tomatoes and the vegetables and stir well.
Add the stock, lemon juice, brown sugar, chickpeas, apricots and sultanas and enough additional water to cover. Then bring to the boil.
Once boiling remove from the heat and decant into a tagine (or casserole dish if you don’t have a tagine). Stir in half the chopped parsley, cover with the lid and place in the oven at 160C. Cook for 45 minutes, or until the vegetables are soft.
Remove from the oven and add the remaining parsley. Stir well then adjust the seasoning using salt and pepper. Serve with a bread roll.