Chickpea Stew with Cous Cous

 (Sarah Wilde 28/11/08)

Inspired by Moroccan Tagines. Serves 2-3

Soften a chopped onion in about a tablespoon of light olive oil, when translucent add a chopped and crushed clove of garlic. Whilst this is happening soak 6 dried apricots in half a cup of boiling water (about 6 ½ fl oz) and chop I carrot into bite size pieces. Broad beans and/or courgette (1) are good in this – but if you use courgette it is nicest sliced very thinly and added when the cous cous is placed over the stew.

When onion and garlic are translucent add 1 teaspoon ground cumin and stir for a few seconds, then add 1 can of chopped tomatoes, a pinch of saffron, the chopped carrot and broad beans if using, a chopped red chilli – de-seeded if you don’t want too much heat and a two slices of fresh ginger. Then add 450g (cooked weight) of drained chickpeas, the apricots, chopped and their soaking water. Cover, and simmer very gently for about 15 minutes.

Whilst this is happening soak the cous cous with an equal volume of water, allowing about 75g per person. Add the juice of half a lemon, 1 tsp of olive oil and a pinch of salt to the boiling water.

If you don’t have a steaming arrangement which is suitable for cous cous you can do what I do: when the cous cous has absorbed the water transfer it  to a sieve which will fit over the saucepan you are using for the stew. Add the courgettes to the stew if using, then place sieve over the top and cover with a clean folded tea towel – place the lid over this to try and keep as much steam in as possible. Steam the cous cous/ simmer the stew for a further 10 minutes, or until you feel it’s to your liking.