Recipe

Apricot Harissa Chickpeas

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Dried apricots & chickpeas coated in a harissa sauce, served on couscous with Swiss chard.

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serves 2

½ cup
1 tsp
½
30g
2 tbsp
1 tin
5g
100g

serves 4

1 cup
2 tsp
1
60g
4 tbsp
2 tins
10g
200g

ingredients

couscous
vegetable stock fonds
onion – peel & chop finely
dried apricots – chop roughly
harissa (spicy, use to preference)
chickpeas – drain & rinse
coriander – chop leaves roughly
Swiss chard – remove stalks, slice leaves (1cm)
olive oil (from your pantry)
salt & pepper (from your pantry)
cling wrap (from your pantry)

Ingredients to serve 2

½ cup x couscous
1 tsp x vegetable stock fonds
½ x onion – peel & chop finely
30g x dried apricots – chop roughly
2 tbsp x harissa (spicy, use to preference)
1 tin x chickpeas – drain & rinse
5g x coriander – chop leaves roughly
100g x Swiss chard – remove stalks, slice leaves (1cm)
olive oil (from your pantry)
salt & pepper (from your pantry)
cling wrap (from your pantry)

Ingredients to serve 4

1 cup x couscous
2 tsp x vegetable stock fonds
1 x onion – peel & chop finely
60g x dried apricots – chop roughly
4 tbsp x harissa (spicy, use to preference)
2 tins x chickpeas – drain & rinse
10g x coriander – chop leaves roughly
200g x Swiss chard – remove stalks, slice leaves (1cm)
olive oil (from your pantry)
salt & pepper (from your pantry)
cling wrap (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Couscous: Place in a large bowl with a pinch of salt, pour in boiling water (1 cup for 4; ½ cup for 2) and add the vegetable stock fonds. Cover with cling wrap and leave to stand and swell for 10 minutes. Remove the cling wrap and fluff up with a fork.

Step 3

Apricot harissa chickpeas: Place a pan on medium-high heat and add a drizzle of olive oil. Add the onion with a pinch of salt and sauté for 5 minutes before adding the apricots, harissa, chickpeas and water (½ cup for 4; ¼ cup for 2). Cook for 2-3 minutes, then add the coriander and mix through.

Step 4

Swiss chard: Place a different pan on medium-high heat, add the Swiss chard with a drizzle of olive oil and a splash of water and wilt for 1-2 minutes. Season with salt and pepper.