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Chickpea and butternut tagine with couscous

Why it worksA little cinnamon in a savoury stew sounds strange, but it is what makes this taste Moroccan.

Ingredients

• 800 g chickpeas
• 600 g butternut squash
• 200 g onions
• 400 g chopped tomatoes
• 25 g harissa paste
• 5 g ground cumin
• 2 g cinnamon
• 300 g couscous
• 25 ml olive oil

Method

1. Chop the onion. Peel the butternut squash, scoop out the seeds and cut it into 2 cm cubes.
2. Heat the olive oil in a large pot on medium heat. Cook the onion for 5 minutes. Add the harissa, cumin and cinnamon and stir for 1 minute.
3. Add the squash, the chopped tomatoes, the drained chickpeas and 300 ml of water. Let it bubble gently for 25 minutes with the lid half on, until the squash is soft.
4. Put the couscous in a bowl with a pinch of salt. Pour over 375 ml of boiling water, cover with a plate for 5 minutes, then mix with a fork. Serve the stew on top.

A portion: about 600 kcal · 21 g protein · 95 g carbs · 11 g fat